Tofu-Pumpkin Pie
- Course: Tarts and pies
- Dietary: Various vegetarian
- Yield:
Tofu-Pumpkin Pie ingredients
- 2 c All-purpose flour
- 1⁄2 c -Shortening
- 1 t Salt
- 4 T Cold water
- 1 lb Firm tofu
- 16 oz Pumpkin, canned
- 1 t Cinnamon
- 1⁄4 t Nutmeg
- 1⁄2 t Salt
- 1 t vanilla
- 3⁄4 c Brown sugar
- 1⁄4 t Ground cloves
- 1⁄3 c Safflower oil
- 5 T Candied ginger, chopped
Cooking Tofu-Pumpkin Pie
1. Crust: Combine flour, shortening & salt.
2. Add water a little at a time to form a firm dough.
3. Do not add too much.
4. Wrap dough in wax paper & chill for a minmum of 30 minutes.
5. Roll out & palce in a 10" tart pan. Filling: Pre-heat oven to 350F.
6. Combine all filling ingredients except candied ginger.
7. Slowly add 3 tb of ginger.
8. Pour filling into pie crust & bake for 1 hour.
9. Remove from oven, allow to cool & sprinkle remaining ginger on top of pie.
10. "Vegetarian Times" November, 1991.
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