The best delicious Tofu-pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tofu-pumpkin Pie recipe today!
Hello my friends, this Tofu-pumpkin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Tofu-pumpkin Pie is amazingly delicious, and addictive, everyone will be asking for more Tofu-pumpkin Pie.
What Makes This Tofu-pumpkin Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tofu-pumpkin Pie.
Ready to make this Tofu-pumpkin Pie Recipe? Let’s do it!
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2 c All-purpose flour
1/2 c Shortening
1 ts Salt
4 tb Cold water
1 lb Firm tofu
16 oz Pumpkin, canned
1 ts Cinnamon
1/4 ts Nutmeg
1/2 ts Salt
1 ts Vanilla
3/4 c Brown sugar
1/4 ts Ground cloves
1/3 c Safflower oil
5 tb Candied ginger, chopped
Crust: Combine flour, shortening & salt. Add water a little at a time to
form a firm dough. Do not add too much. Wrap dough in wax paper & chill
for a minmum of 30 minutes. Roll out & palce in a 10″ tart pan.
Filling: Pre-heat oven to 350F. Combine all filling ingredients except
candied ginger. Slowly add 3 tb of ginger. Pour filling into pie crust &
bake for 1 hour. Remove from oven, allow to cool & sprinkle remaining
ginger on top of pie.
“Vegetarian Times” November, 1991
Yields
10
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