In a food processor or high speed blender, add tofu, maple syrup, zest, juice, vanilla, cinnamon, ginger, cloves, and salt and process till smooth.

Add in half of pumpkin and puree.

Transfer mixture to a bowl and add remaining pumpkin. Whisk together till creamy. Cover and place in refrigerator at least 3 hours or overnight.

Serve sprinkled with Nilla Wafers or a dollop of whipped cream.