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Preheat oven to 450°F (232°C).
Blend: In a blender, combine 1 15-oz can pumpkin puree, 1 16-oz package silken tofu, ½ cup granulated sugar, ½ cup dark brown sugar, 1 Tbsp pumpkin spice seasoning, and ½ tsp salt.
Tap: Firmly tap the blender on the counter many times to remove the bubbles from the mixture.
Assemble: Pour pumpkin mixture into 1 deep-dish ready-to-bake pie crust until mixture is level with the top of the crust. (You may have a little filling leftover. Pour it into a glass and refrigerate as a little no-bake custard!)
Bake: Transfer pie to the oven on the lowest rack. Bake at 450°F (232°C) for 15 minutes. Reduce oven temperature to 350°F (176°C) and continue baking for 45 minutes. Pie is finished when the crust is golden brown, and the pie is firm around the edges. It may still jiggle a little in the middle, but will continue to firm as it cools. If crust darkens too quickly, a pie shield or foil around the edges will prevent further browning.
Cool: Let pie cool on the counter for at least one hour before slicing to allow it to fully set. After cooling on the counter, you can loosely cover and transfer it to the refrigerator until ready to eat.
Serve: Slice into eight pieces, cleaning the knife between each slice. Serve with whipped cream!