Yield: 10 servings
Measure | 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 |
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