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Tofu-Pumpkin Pie

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Recipe

 

Yield

1 pie

Prep

45 min

Cook

60 min

Ready

110 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
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½ cup vegetable shortening
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1 teaspoon salt
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4 tablespoons water
cold
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1 pound tofu
firm
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16 ounces pumpkin
canned
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1 teaspoon cinnamon
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¼ teaspoon nutmeg
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½ teaspoon salt
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1 teaspoon vanilla extract
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¾ cup brown sugar
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¼ teaspoon cloves
ground
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cup safflower oil
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5 tablespoons crystallized ginger (candied)
chopped
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Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
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118 ml vegetable shortening
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5 ml salt
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6E+1 ml water
cold
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453.6 g tofu
firm
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462.4 ml/g pumpkin
canned
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5 ml cinnamon
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1.3 ml nutmeg
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2.5 ml salt
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5 ml vanilla extract
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177 ml brown sugar
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1.3 ml cloves
ground
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79 ml safflower oil
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75 ml crystallized ginger (candied)
chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 59844% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 908mg 38%
Total Carbohydrate 21g 21%
Dietary Fiber 8g 32%
Sugars g
Protein 51g
Vitamin A 377% Vitamin C 9%
Calcium 82% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
 

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