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| RECIPE FOR TOFU-PUMPKIN PIE |
Title: Tofu-Pumpkin Pie
Category: Pies Vegetarian
Serves: 10
Ingredients:
| 2.00 | c | All-purpose flour | | 0.50 | c | Shortening | | 1.00 | ts | Salt | | 4.00 | tb | Cold water | | 1.00 | lb | Firm tofu | | 16.00 | oz | Pumpkin, canned | | 1.00 | ts | Cinnamon | | 0.25 | ts | Nutmeg | | 0.50 | ts | Salt | | 1.00 | ts | Vanilla | | 0.75 | c | Brown sugar | | 0.25 | ts | Ground cloves | | 0.33 | c | Safflower oil | | 5.00 | tb | Candied ginger, chopped |
Instructions:
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.
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