| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Desserts, Pies, Vegetarian |
10 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/2 |
c |
Shortening |
| 1 |
ts |
Salt |
| 4 |
tb |
Cold water |
| 1 |
lb |
Firm tofu |
| 16 |
oz |
Pumpkin, canned |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Brown sugar |
| 1/4 |
ts |
Ground cloves |
| 1/3 |
c |
Safflower oil |
| 5 |
tb |
Candied ginger, chopped |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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