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