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Tofupumpkin Pie

Author/Submitted by:
Servings: 10
Categories: Desserts / Pies & Pastries

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


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