Ingredients

2 C.(s) all purpose flour
1/2 C.(s) shortening
1 tsp. salt
4 Tbsp. cold water
1 pound firm tofu
16 ounce(s) pumpkin, canned
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla
3/4 C.(s) brown sugar
1/4 tsp. ground cloves
1/3 C.(s) safflower oil
5 Tbsp. candied ginger, chopped

Cooking Instructions

Crust: combine flour, shortening and salt. Add 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. Roll out and place in a 10 tart pan. Filling: pre heat oven to 350f. Combine all filling ingredients except candied ginger. Slowly add 3 Tbls. of ginger. Pour filling into pie crust and bake for 1 hr. Remove from oven, allow to cool and sprinkle remaining ginger on top of pie.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)