Title: Tofu-Pumpkin Pie
Categories: Dessert Pie Vegetarian
Yield: 10 Servings

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

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

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