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.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)