Tofu Pumpkin Pie
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)