Tofu-Pumpkin Pie Recipe
Recipe Ingredients
2 cup all-purpose flour
1/2 cup shortening
1 tsp salt
4 tbsp cold water
1 lb firm tofu
16 oz pumpkin, canned
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 tsp vanilla
3/4 cup brown sugar
1/4 tsp ground cloves
1/3 cup safflower oil
5 tbsp candied ginger, chopped
Recipe Preparation
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
Servings: 10
Back to Vegetarian Recipes
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