---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TOFU-PUMPKIN PIE
  Categories: Desserts, Pies, 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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