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Holiday Pumpkin Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Holidays
/
Pies & Pastries
/
Pumpkin
Ingredients:
-----FILLING----- 3/4
pound
Tofu,
firm
2
cups
Pumpkin,pureed,
cooked
3/4
cup
FruitSource 2
tablespoons
Molasses,
sorghum or cane
1 1/2
teaspoons
Cinnamon,
ground
3/4
teaspoon
Nutmeg,
grated
3/4
teaspoon
Ginger,
powdered
1/2
teaspoon
Mace 1/4
teaspoon
Sea salt
-----SWEET CRUST----- 1/2
cup
Pastry flour,
whole-wheat
1/2
cup
Flour,
unbleached white
3 1/2
tablespoons
Soy margarine,
cut into bits
1/4
teaspoon
Nutmeg,
grated
1
dash
Salt(opt) 3
tablespoons
Water,
ice
Directions:
1. Place flour, margarine, nutmeg and salt in a food processor and process 10 seconds to a cornmeal texture. With processor running, add 1-1/2 T. ice water. Add remaining water slowly, and stop the machine as soon as the dough begins to form a ball. Tiny pieces of margarine should be visible in dough.
2. Form the dough into a ball and flatten into a thick dish. Flour your work surface and rolling pin and roll dough from center out to sides, turning into a perfect circle about 10 inches in diameter.
3. Place the rolling pin in the center of the dough. Fold half over the pin and transfer to a 9-inch pie plate, fold the rough edges under neatly or trim them. Cover pie plate with a slightly damp kitchen towel and place in the refrigerator.
4. Preheat oven to 350'.
5. Blend ingredients for filling until smooth and creamy in a blender or food processor. Pour into pie shell and bake for 1 hour.
6. Chill and serve.
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