Holiday pumpkin pie
Yield: 8 servings MMM
Ingredients:
- 3/4 lb Tofu firm
- 2 c Pumpkin pureed cooked
- 3/4 c FruitSource
- 2 tb Molasses sorghum or cane
- 1 1/2 ts Cinnamon ground
- 3/4 ts Nutmeg grated
- 3/4 ts Ginger powdered
- 1/2 ts Mace
- 1/4 ts Sea salt MMMMM------------------------SWEET CRUST-----------------------------
- 1/2 c Pastry flour whole-wheat
- 1/2 c Flour unbleached white
- 3 1/2 tb Soy margarine cut into bits
- 1/4 ts Nutmeg grated
- 1 ds Salt(opt)
- 3 tb Water
Instructions:
ice 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 T. 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.
