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Tofu-Pumpkin Pie

Yields:1 pie
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Recipe Cooking TimePreparation45 minutes
Cooking60 minutes
Ready In110 minutes
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Ingredients

2 cups flour, all-purpose
1/2 cup vegetable shortening
1 teaspoon salt
4 tablespoons water cold
1 pound tofu firm
16 ounces pumpkin canned
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup brown sugar
1/4 teaspoon cloves ground
1/3 cup safflower oil
5 tablespoons candied ginger chopped

Directions

Crust: Combine flour, shortening and salt.

Add water a little at a time to form a firm dough.

Do not add too much.

Wrap dough in wax paper and chill for a minmum of 30 minutes.

Roll out and palce in a 10 inch tart pan.

Filling: Pre-heat oven to 350 degrees F.

Combine all filling ingredients except candied ginger.

Slowly add 3 tablespoons of ginger.

Pour filling into pie crust and bake for 1 hour.

Remove from oven, allow to cool and sprinkle remaining ginger on top of pie.

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clete

Member Review

****

Crock Pot Swiss Steak

I realize this is a simple mean, but it is really good. I like it with mashed potatoes, green salad and garlic bread.

Reviewed by clete