Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Tofu, firm |
| 2 cups | Pumpkin, pureed, cooked |
| ¾ cup | FruitSource |
| 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 |
| ½ teaspoon | Mace |
| ¼ teaspoon | Sea salt |
| ¼ teaspoon | Nutmeg,grated |
| 1 dash | Salt(opt) |
| 3 tablespoons | Water,ice |
FILLING
SWEET CRUST
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