Tofu-pumpkin pie
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ½ | cup | Shortening |
| 1 | teaspoon | Salt |
| 4 | tablespoons | Cold water |
| 1 | pounds | Firm tofu |
| 16 | ounces | Pumpkin, canned |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| ¾ | cup | Brown sugar |
| ¼ | teaspoon | Ground cloves |
| ⅓ | cup | Safflower oil |
| 5 | tablespoons | Candied ginger, chopped |
Directions
Crust: Combine flour, shortening & salt. Add water a little at a time to form a firm dough. Do not add too much. Wrap dough in wax paper & chill for a minmum of 30 minutes. Roll out & palce in a 10" tart pan.
Filling: Pre-heat oven to 350F. Combine all filling ingredients except candied ginger. Slowly add 3 tb of ginger. Pour filling into pie crust & bake for 1 hour. Remove from oven, allow to cool & sprinkle remaining ginger on top of pie.
"Vegetarian Times" November, 1991