Tofu-pumpkin Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Desserts, Pies, Vegetarian | 10 | Servings |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/2 | c | Shortening |
| 1 | t | Salt |
| 4 | T | Cold water |
| 1 | lb | Firm tofu |
| 16 | oz | Pumpkin, canned |
| 1 | t | Cinnamon |
| 1/4 | t | Nutmeg |
| 1/2 | t | Salt |
| 1 | t | Vanilla |
| 3/4 | c | Brown sugar |
| 1/4 | t | Ground cloves |
| 1/3 | c | Safflower oil |
| 5 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 387
Calories From Fat: 182
Total Fat: 20.6g
Cholesterol: 5.7mg
Sodium: 467.1mg
Potassium: 204.6mg
Carbohydrates: 44.8g
Fiber: 2.3g
Sugar: 17.9g
Protein: 7.6g