This Tofu Pumpkin Pie recipe yields 10 servings.
What You Need
• 2 cups all-purpose flour
• 1/2 cup shortening
• 1 teaspoon salt
• 4 tablespoons cold water
• 1 pound firm tofu
• 16 oz. pumpkin, canned
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 3/4 cup brown sugar
• 1/4 teaspoon ground cloves
• 1/3 cup safflower oil
• 5 tablespoons candied ginger, chopped
What To Do
• Crust: Combine flour, shortening and salt. Add water a little at a time to form a firm dough. Wrap dough in wax paper and chill for at least 30 minutes. Roll out place in a 10-inch tart pan.
• Filling: Preheat oven to 350F. Combine all filling ingredients except candied ginger and mix. After all other ingredients are well mixed, slowly add 3 tablespoons of the ginger. Pour filling into pie crust and bake 1 hour. Cool, then sprinkle remaining ginger over top of pie.
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