Tofu-Pumpkin Pie
Yield
1 piePrep
45 minCook
60 minReady
110 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | teaspoon |
salt
|
|
| 4 | tablespoons |
water
cold |
|
| 1 | pound |
tofu
firm |
|
| 16 | ounces |
pumpkin
canned |
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
brown sugar
|
*
|
| ¼ | teaspoon |
cloves
ground |
|
| ⅓ | cup |
safflower oil
|
|
| 5 | tablespoons |
crystallized ginger (candied)
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 5 | ml |
salt
|
|
| 6E+1 | ml |
water
cold |
|
| 453.6 | g |
tofu
firm |
|
| 462.4 | ml/g |
pumpkin
canned |
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
brown sugar
|
*
|
| 1.3 | ml |
cloves
ground |
|
| 79 | ml |
safflower oil
|
|
| 75 | ml |
crystallized ginger (candied)
chopped |
*
|
Directions
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 minmum of 30 minutes.
Roll out and palce in a 10 inch tart pan.
Filling: Pre-heat oven to 350℉ (180℃).
Combine all filling ingredients except candied ginger.
Slowly add 3 tablespoons of ginger.
Pour filling into pie crust and bake for 1 hour.
Remove from oven, allow to cool and sprinkle remaining ginger on top of pie.
