Whole Grain / Vegan / Macrobiotic Pumpkin Pie

I love pumpkin pie. It is on of my favorite foods but, it's really not healthy. Here's the most nutritious and best tasting recipe I have deduced for a vegan pumpkin pie. I've tried a lot of different recipes some pretty good, some really bad. This recipe is an amalgamation of several recipes and I have tweaked the proportions several times to come up with this final version. This pie has the thick custardy texture of traditionally prepared pumpkin pie without all the condensed sweetened milk and eggs (i.e. processed white sugar and bad saturated fat). I use a frozen whole grain pie crust from whole foods which means that all you have to do to make this pie is throw all the ingredients into the blender, pour them into a pie crust and bake: easy as pie.

1 16oz package of silken tofu drained
1 15oz can of unsweetened pumpkin
3/4 cup of pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1 tablespoon barley malt
1 heaping tablespoon pumpkin pie spice mix
(or the equivalent mixture of cinnamon, ginger, cloves, nutmeg, allspice, mace etc...)
1 9" 100% whole wheat frozen pie crust - thawed

preheat oven to 425 degrees.
blend all ingredients together in blender for 2 minutes on high until thoroughly pureed.
pour contents of blender into thawed pie crust.
bake for 20 minutes at 425 degrees. reduce heat to 350 and bake for an additional 45 minutes.
let set up in refrigerator for at least 8 hours, preferably over night. This pie seems to get better the longer it sit in the fridge!