Holiday pumpkin pie

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

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