Tofu-pumpkin Pie Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour,
1/2 cup: Shortening,
1 tsp: Salt,
4 tbsp: Cold water,
1 lbs: Firm tofu,
16 ounce: Pumpkin, canned
1 tsp: Cinnamon,
1/4 tsp: Nutmeg,
1/2 tsp: Salt,
1 tsp: Vanilla,
3/4 cup: Brown sugar,
1/4 tsp: Ground cloves,
1/3 cup: Safflower oil,
5 tbsp: Candied ginger, chopped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp