VT THX: Tofu-Pumpkin Pie

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* Exported from MasterCook *

 

Tofu-Pumpkin Pie

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 199

Serving Size : 10 Preparation Time :0:00

Categories : Pies And Pastry Soyfoods

Vegetables Vegetarian Times Thanksgiving

Menu 7

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CRUST***

2 cups all-purpose flour

1/2 cup margarine or butter

1 teaspoon salt

3 tablespoons cold water -- up to 4

***FILLING***

1 pound firm tofu

19 ounces canned pumpkin

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1 teaspoon vanilla

3/4 cup light brown sugar

1/2 teaspoon ground cloves

1/3 cup safflower oil

5 tablespoons chopped candied ginger

(or 1 tsp. ground ginger)

 

MAKES 10 SERVINGS

 

This version of the Thanksgiving classic is egg- and dairy-free. Candied

ginger adds a special festive touch.

 

To make the crust, combine flour, margarine or butter and salt in a food

processor. Process for 30 seconds using a standard cutting blade. Add

water through the feed tube and allow dough to form into a ball. (Or, stir

together flour and salt in a bowl. Cut in margarine or butter and

distribute evenly using a fork or your fingers. Add water, stirring to

form a ball.) Wrap dough in plastic wrap or wax paper and chill at least

30 minutes. Then roll out dough with a rolling pin and place in a 10-inch

tart pan. Set aside.

 

Preheat oven to 350 degrees. To make the filling combine all filling

ingredients except candied ginger in food processor or blender. (If using

ground ginger, add it at this time.) Process until smooth, about 3

minutes. Add 3 tablespoons candied ginger; process 30 seconds. Pour

filling into crust; bake 1 hour. Let cool.

 

Place remaining candied ginger in processor or blender; process until

coarsely ground. Sprinkle over top of pie. Serve warm or chilled.

 

Helpful hint: You may use an 8- or 9-inch pie pan instead of a 10-inch

tart pan. Pour excess filling into custard cups and bake about 30 minutes

until set.

 

PER SERVING: 477 CALORIES; 10 G PROTEIN; 21 G FAT; 66 G CARBOHYDRATE; 0 MG

CHOLESTEROL; 387 MG SODIUM; 3 G FIBER

 

 

 

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