Holiday Pumpkin Pie



INGREDIENTS:

Filling

3/4 lb tofu,firm

2 c  Pumpkin,pureed,cooked

3/4 c  FruitSource

2 T  molasses,sorghum or cane

1 1/2 t  cinnamon,ground

3/4 t  Nutmeg,grated

3/4 t  ginger,powdered

1/2 t  Mace

1/4 t  Sea salt 

Sweet Crust

1/2 c  Pastry flour,whole-wheat

1/2 c  Flour,unbleached white

3 1/2 T  Soy margarine,cut into bits

1/4 t  Nutmeg,grated

1 ds Salt(opt)

3 T  Water,ice

DIRECTIONS:

1. Place flour, margarine, nutmeg and salt in a food
processor and process 10 seconds to a cornmeal texture.
With processor running, add 1-1/2 teaspoon ice water.
Add remaining water slowly, and stop the machine as
soon as the dough begins to form a ball. Tiny pieces
of margarine should be visible in dough.
  
2. Form the dough into a ball and flatten into a thick
dish. Flour your work surface and rolling pin and roll
dough from center out to sides, turning into a perfect
circle about 10 inches in diameter.
  
3. Place the rolling pin in the center of the dough.
Fold half over the pin and transfer to a 9-inch pie plate,
fold the rough edges under neatly or trim them. Cover pie
plate with a slightly damp kitchen towel and place in the
refrigerator.
  
4. Preheat oven to 350'.
  
5. Blend ingredients for filling until smooth and creamy
in a blender or food processor. Pour into pie shell and
bake for 1 hour.
  
6. Chill and serve.



Holiday Pumpkin Pie