Ingredients
- 475 gr firm tofu
- 475 gr pumpkin
- 250 gr all purpose flour
- 170 gr brown sugar
- 95 gr shortening
- 75 gr candied ginger
- 80 ml safflower oil
- 60 ml water (cold)
- 4 gr salt
- 4 gr vanilla
- 3 gr cinnamon
- 1 gr nutmeg
Crust: Combine flour, shortening & salt. Add water a little at a time to form a firm dough. Do not add too much. Wrap dough in wax paper & chill for a minmum of 30 minutes. Roll out & palce in a 25 cm tart pan. Filling: Pre-heat oven to 180ºC . Combine all filling ingredients except candied ginger. Slowly add 3 tb of ginger. Pour filling into pie crust & bake for 1 hour. Remove from oven, allow to cool & sprinkle remaining ginger on top of pie. "Vegetarian Times" November, 1991
