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Tofupumpkin Pie
Author/Submitted by:
Servings: 10
Categories:
Desserts
/
Pies & Pastries
Ingredients: 2
c
All-purpose flour 1/2
c
Shortening 1
t
Salt 4
tb
Cold water 1
lb
Firm tofu 16
oz
Pumpkin, canned 1
t
Cinnamon 1/4
ts
Nutmeg 1/2
ts
Salt 1
t
Vanilla 3/4
c
Brown sugar 1/4
ts
Ground cloves 1/3
c
Safflower oil 5
tb
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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