Holiday Pumpkin Pie

Yields:	1 pie
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	Preparation	30 minutes
	Cooking	1 hours
	Ready In	1 hours

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Ingredients


Filling
3/4	pound	tofu
2	cups	pumpkin	cooked
2	tablespoons	molasses
1 1/2	teaspoons	cinnamon	ground
3/4	teaspoon	nutmeg
3/4	teaspoon	ginger
1/2	teaspoon	mace
1/4	teaspoon	sea salt

Crust
1/2	cup	pastry flour
1/2	cup	flour, all-purpose
3 1/2	tablespoons	soy margarine
1/4	teaspoon	nutmeg	rated
3	tablespoons	water

Directions

Place flour, margarine, nutmeg and salt in a food processor.

With processor running, add 1-1/2 teaspoon 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.

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.

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.

Blend ingredients for filling until smooth and creamy.

Pour into pie shell and bake for 1 hour.

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Member Review

White Bread For Bread Machine

This white bread recipe is great. It is absolutely delicious and it is a very large loaf. I found that I had to add extra flour to the dough while it was kneading as the dough seemed wet. The only problem I had is that my 1.5 to 2 lb bread machine could not handle the size of the bread. It rose so high that the top touched the lid and that portion didn't cook completely. (That may have been because I needed to add extra flour though). Otherwise, I recommend this recipe very highly. When I make it next time, I'll probably just bake it the traditional way after the machine kneads the dough. *****