4 ounces light cream cheese (such as Neufchatel), softened
10-ounce package firm silken tofu, rinsed 15-ounce can pumpkin puree
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice blend 1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
For the crunch topping:
1 graham cracker broken into pieces 1/4 cup rolled oats
1/4 cup pecans (halves or pieces)
3 tablespoons packed brown sugar 1/8 teaspoon cinnamon
2 tablespoons butter, cut into small chunks
Heat the oven to 350 F. Coat a 9- or 10-inch pie pan (or a 2 1/2- quart baking dish) with cooking spray.
In a food processor, combine the cream cheese and tofu, then process until smooth, about 30 seconds. Add the pumpkin puree, sugar, pumpkin pie spice, vanilla and salt, then process again. Pour the mixture into the prepared pie pan and bake for 30 minutes.
While the filling bakes, prepare the crunch. Clean the food processor bowl, then in it combine the graham cracker, oats, pecans, brown sugar and cinnamon. Process with several 3-second pulses to reduce the mixture to a coarse meal with some larger chunks. Add the butter and process for another 5 to 10 seconds, or until well incorporated.
After the filling has baked for 30 minutes, sprinkle the crunch topping evenly over it, then return to the oven for another 30 minutes. Cool to room temperature before slicing.