FILLING
3/4 lb Tofu, firm 3/4 t Nutmeg, grated
2 c Pumpkin, pureed, cooked 3/4 t Ginger, powdered
3/4 c FruitSource 1/2 t Mace
2 T Molasses, sorghum or cane 1/4 t Sea salt
1 1/2 t Cinnamon, ground
-SWEET CRUST-
1/2 c Pastry flour,whole-wheat 1/4 t Nutmeg,grated
1/2 c Flour,unbleached white 1 ds Salt(opt)
3 1/2 T Soy margarine,cut into bits 3 T 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 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″ in diameter.
3. Place the rolling pin in the center of the dough. Fold half over
the pin and transfer to a 9″ 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’F.
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