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Holiday Pumpkin Pie
FILLING
3/4 pound of Tofu, firm
2 cups of Pumpkin, pureed, cooked
3/4 cup of FruitSource
2 tablespoons of Molasses, sorghum or cane
1 1/2 teaspoons of Cinnamon, ground
3/4 teaspoon of Nutmeg, grated
3/4 teaspoon of Ginger, powdered
1/2 teaspoon of Mace
1/4 teaspoon of Sea salt
SWEET CRUST
1/2 cup of Pastry flour, whole-wheat
1/2 cup of Flour, unbleached white
3 1/2 tablespoons of Soy margarine, cut into bits
1/4 teaspoon of Nutmeg, grated
1 dash Salt opt)
3 tablespoons of Water, ice |
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Instructions:
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. 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. 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. Preheat oven to 350ºF. Blend ingredients for filling until smooth and creamy in a blender or food processor. Pour into pie shell and bake for 1 hour. Chill and serve. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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