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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


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