Yield: 8 servings
|¾ pounds||Tofu, firm|
|2 cups||Pumpkin, pureed, cooked|
|2 tablespoons||Molasses, sorghum or cane|
|1½ teaspoon||Cinnamon, ground|
|½ cup||Pastry flour,whole-wheat|
|½ cup||Flour,unbleached white|
|3½ tablespoon||Soy margarine,cut into bits|
|¾ teaspoon||Nutmeg, grated|
|¾ teaspoon||Ginger, powdered|
|¼ teaspoon||Sea salt|
1. Place flour, margarine, nutmeg and salt in a food processor and process 10 seconds to a cornmeal texture. With processor running, add 1-½ teaspoon ice water. Add remaining water slowly, and stop the machine as soon as the dough begins to form a ball. Tiny pieces of margarine should be visible in dough.
2. Form the dough into a ball and flatten into a thick dish. Flour your work surface and rolling pin and roll dough from center out to sides, turning into a perfect circle about 10" in diameter.
3. Place the rolling pin in the center of the dough. Fold half over the pin and transfer to a 9" pie plate, fold the rough edges under neatly or trim them. Cover pie plate with a slightly damp kitchen towel and place in the refrigerator.
4. Preheat oven to 350'F.
5. Blend ingredients for filling until smooth and creamy in a blender or food processor. Pour into pie shell and bake for 1 hour.
6. Chill and serve.
Submitted By MICHAEL ORCHEKOWSKI On 11-21-94