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

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