Holiday Pumpkin Pie Recipe

Holiday Pumpkin Pie Ingredients
FILLING
3/4 lb tofu,firm
2 cup pumpkin,pureed,cooked
3/4 cup fruitsource
2 tbsp molasses,sorghum or cane
1 1/2 tsp cinnamon,ground
3/4 tsp nutmeg,grated
3/4 tsp ginger,powdered
1/2 tsp mace
1/4 tsp sea salt

SWEET CRUST
1/2 cup pastry flour,whole-wheat
1/2 cup flour,unbleached white
3 1/2 tbsp soy margarine,cut into bits
1/4 tsp nutmeg,grated
1 dash salt(opt)
3 tbsp water,ice

Holiday Pumpkin Pie Directions
1. Place flour, margarine, nutmeg and salt in a food processor and
process 10 seconds to a cornmeal texture. With processor running, add
1-1/2 teaspoon ice water. Add remaining water slowly, and stop the
machine as soon as the dough begins to form a ball. Tiny pieces of
margarine should be visible in dough.

2. Form the dough into a ball and flatten into a thick dish. Flour
your work surface and rolling pin and roll dough from center out to
sides, turning into a perfect circle about 10 inches in diameter.

3. Place the rolling pin in the center of the dough. Fold half over
the pin and transfer to a 9-inch pie plate, fold the rough edges
under neatly or trim them. Cover pie plate with a slightly damp
kitchen towel and place in the refrigerator.

4. Preheat oven to 350'.

5. Blend ingredients for filling until smooth and creamy in a blender
or food processor. Pour into pie shell and bake for 1 hour.

6. Chill and serve.

Serves: 8

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