Hippie Mama's Tofu Punkin Pie

I grew up eating this pie, and I love it.  No one would ever guess it has tofu, and frankly, the tofu base is easier than doing the custard base of most pumpkin pies, and it's much better and fresher than the canned pumpkin pie mix stuff.  I have modified my mom's recipe a little, but this is more or less how she does it.

Nouns-
Filling:
12 ounces (about one package) of silken tofu
2 cups canned pumpkin, or two cups sugar pumpkin, seeded, roasted, peeled and pureed.
2/3 cup honey
2 tsp pumpkin pie spice (I make my own-- it's 1 part fresh ground cloves, 1 part fresh ground allspice, 1 part ground ginger, 1 part fresh ground nutmeg and 5 parts cinnamon)
2 eggs

Crust-- this makes a double crust, so halve the recipe if you aren't going to use the other pie crust
2 1/2 cups flour
1 cup butter, chilled and cubed
1/2 cup ice water

Verbs-
Pulse the flour and butter together in a food processor until it looks like coarse crumbs.  Drizzle the water in in one continuous stream with the processor on, until the dough just comes together when pinched.  Pour the dough out onto a cutting board and form it into two disks.  Wrap and refrigerate the dough for an hour.  Once dough has been chilled, preheat oven to 425.  Then, put all the filling ingredients in the food processor and process until smooth and creamy.  Roll out the pie crust and transfer it to a 9inch pie pan.  Pour in the filling.  Bake at 425 for 15 minutes, then turn down to 350 and bake for another 30-45 minutes, until fully set.  Cool and top with whipped cream.  Good for breakfast, lunch and dinner.

Hmmm, pie.