2 Tablespoons unsalted butter, melted, plus more for greasing the pan

2 eggs

3/4 cup brown sugar

12 oz. soft silken tofu

3 cups (two 15-oz. cans) pureed pumpkin (unsweetened and unseasoned)

1/2 teaspoon cinnamon, or more to taste

1/4 teaspoon nutmeg

1/4 teaspoon allspice

Grated zest and juice of 1 orange

pinch of salt

Heat oven to 350 degrees. Greas an 8-inch or 9-inch square pan or pie plate wit a little butter. Use an electric mixer or whisk to beat eggs and sugar in a large bowl until light. Add the tofu and beat until smooth, a minute or two longer.

Add the 2 tablespooons melted butter and remaning ingredients and beat until everything is thoroghly combined. Pour the mixture into the prepared pan and bake until set around the edges but still a little jiggly at the center, about 1 hour. Let cool completely beore serving, or refrigerate up to a day and serve cold.