preheat your oven to 350 degrees fahrenheit (175 degrees celsius). in a food processor, combine the following ingredients: organic pumpkin purée, maple syrup, arrowroot powder, pumpkin pie spice, almond butter, extra-firm tofu, and vanilla extract.

process the mixture until it's smooth and well combined. line a 9-inch baking pan with parchment paper. pour the pumpkin mixture into the prepared baking pan.

bake in the preheated oven for 50 minutes or until the pie is set and slightly firm to the touch. once baked, remove the pie from the oven and allow it to cool to room temperature. after cooling, place the pie in the refrigerator and let it chill overnight. this helps to set the texture further.

before serving, you can enhance the texture by placing the pie in the freezer for about 15 minutes. optionally, top your crustless pumpkin pie with vegan cream cheese or whipped cream.