Tofu-Pumpkin Pie
Contributed by: Chris WebAdmin. of RecipesNow.com
Ingredients:
- 2 cup all-purpose flour
- 1/2 cup shortening
- 1 teaspoon salt
- 4 tablespoon cold water
- 1 lb firm tofu
- 16 oz pumpkin, canned
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 3/4 cup brown sugar
- 1/4 teaspoon ground cloves
- 1/3 cup safflower oil
- 5 tablespoon 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 350 F. 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.
Serving Size: Makes 10 Servings
