Recipe: Tofu-Pumpkin Pie (baked in a tart pan, no milk or eggs)

TOFU-PUMPKIN PIE

FOR THE CRUST:
2 cups all-purpose flour
1/2 cup vegetable shortening
1 teaspoon salt
4 tablespoons cold water (as needed)
FOR THE PIE FILLING:
1 pound firm tofu
1 (16 ounce) can pumpkin puree (unseasoned)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup brown sugar
1/4 teaspoon ground cloves
1/3 cup safflower oil
5 tablespoons candied ginger, chopped, divided use

TO PREPARE THE CRUST:
Combine flour, shortening and salt. Add the cold water a little at a time to form a firm dough. Do not add too much. Wrap dough in wax paper and chill for a minimum of 30 minutes.

WHEN READY TO BAKE THE PIE:
Preheat oven to 350 degrees F.

Roll out dough for the crust and place in a 10-inch tart pan.

Combine all filling ingredients except candied ginger. Slowly add 3 tablespoons of the candied ginger. Pour filling into pie crust.

Bake for 1 hour. Remove from oven, allow to cool and sprinkle remaining 2 tablespoons ginger on top of pie.

Makes 1 (10-inch) tart
Source: Vegetarian Times magazine, November, 1991