Tofu-pumpkin Pie

  • on August 24, 2010
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Ingrients & Directions

2 c All-purpose flour
1/2 c Shortening
1 ts Salt
4 tb Cold water
1 lb Firm tofu
16 oz Pumpkin, canned
1 ts Cinnamon
1/4 ts Nutmeg
1/2 ts Salt
1 ts Vanilla
3/4 c Brown sugar
1/4 ts Ground cloves
1/3 c Safflower oil
5 tb Candied ginger, chopped

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


10 Servings

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