FILLING
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
-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,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.
Yields
8 servings