>Tofu Pumpkin Pie
>(from Vegetarian Times Complete Cookbook)
>
>crust
>
>2 c all-purpose flour
>1/2 c (1 stick) butter or margarine (I've started using
>Spectrum Margarine, & I really like it in crusts)
>1 tsp salt
>3 to 4 tbs cold water
>
>filling
>
>1 lb firm tofu (I use silken)
>1 16-oz can pureed pumpkin
>1 tsp ground cinnamon
>1/4 tsp ground nutmeg
>1/2 tsp salt
>1 tsp vanilla extract
>3/4 c light brown sugar
>1/4 tsp ground cloves
>1/3 c safflower oil
>5 tbs candied ginger, chopped (or 1 tsp ground ginger)
>
>crust:
>
>combine the flour, margarine, & salt in a food processor
>using the standard cutting blade. process for 30 seconds.
>add the water through the feed tub & process the dough to
>form a ball. wrap the dough in plastic wrap or wax paper &
>chill at least 30 mins. then roll out the dough with a
>rolling pin & place it in a 10-inch tart pan or deep dish
>pie pan. set aside.
>
>filling:
>
>preheat the oven to 350F. combine all the filling
>ingredients except the candied ginger in a food processor or
>blender (if using ground ginger, add it at this time).
>process until smooth, about 3 minutes. add 3 tbs candied
>ginger & process 30 seconds more. pour the filling into the
>crust & bake 1 hour. let cool. place the remaining 2 tbs
>candied ginger in the food processor or blender & process
>until coarsely ground. sprinkle over the pie. serve warm or
>chilled.
>
>(I like to combine the two kinds of ginger -- I use the tsp
>of ground ginger in the pie, then sprinkle the 2tbs of
>candied ginger on top.)

Now, THIS I'd try this weekend!