Name: Holiday Pumpkin Pie
Ingredients: 3/4 lb Tofu,firm; 2 c Pumpkin,pureed,cooked; 3/4 c FruitSource; 2 tb Molasses,sorghum or cane; 1 1/2 ts Cinnamon,ground; 3/4 ts Nutmeg,grated; 3/4 ts Ginger,powdered; 1/2 ts Mace; 1/4 ts Sea salt; 1/2 c Pastry flour,whole-wheat; 1/2 c Flour,unbleached white; 3 1/2 tb Soy margarine,cut into bits; 1/4 ts Nutmeg,grated; 1 ds Salt(opt); 3 tb Water,ice

CATEGORY	CUISINE	TAG	YIELD
Fruits		Thnksgiving, Pies	8	Servings

INGREDIENTS

3/4	lb	Tofu,firm
2	c	Pumpkin,pureed,cooked
3/4	c	FruitSource
2	tb	Molasses,sorghum or cane
1 1/2	ts	Cinnamon,ground
3/4	ts	Nutmeg,grated
3/4	ts	Ginger,powdered
1/2	ts	Mace
1/4	ts	Sea salt
1/2	c	Pastry flour,whole-wheat
1/2	c	Flour,unbleached white
3 1/2	tb	Soy margarine,cut into bits
1/4	ts	Nutmeg,grated
1	ds	Salt(opt)
3	tb	Water,ice

INSTRUCTIONS

FILLING
SWEET CRUST
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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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