To make the crust: In bowl, whisk together orange juice, oil, vanilla, and sweetener. Sift flour into the bowl gradually, whisking at first and then knead the dough together until it is well mixed. Dough should be wet enough to stick together and dry enough not to stick to your fingers. Split dough in half and roll out between two pieces of waxed paper,(dampen a flat surface and place wax paper on it, flattening to remove bubbles, flatten dough out on paper, cover with another piece of waxed paper and roll) or use flour to keep dough from sticking. Roll from the center outward, until even, about 1/8-inch thick. Place the rolled dough in a pie plate and gently press it into the plate, covering the sides and bottom. Bake for 5-8 minutes in a preheated oven at 350F degrees before adding pumpkin pie filling. To make the pie filling: In a food processor, blend until smooth, all filling ingredients. Pour into 2 pre-baked pie shells and smooth doen. Bake at 350F degrees for 30 minutes. Let cool, and chill in refrigerator for a few hours before serving.

Filling:
1 (29-ounce) can pumpkin, plain
1 3/4 cup tofu, rinsed and drained
1/2 cup oil
3 teaspoon egg replacer
2 teaspoon cinnamon
1 teaspoon ground ginger
1 1/4 cup dry sweetener
1 teaspoon sea salt
1 1/2 teaspoon vanilla
1/2 teaspoon ground cloves
1/2 teaspoon allspice

Crust:
2 cup whole wheat pastry flour
1/4 cup orange juice, about 1 orange
1/2 cup oil
1 teaspoon vanilla
1 1/2 tablespoon dry sweetener