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