Recipe for Holiday Pumpkin Pie


3/4 lb tofu,firm
2 cup pumpkin,pureed,cooked
3/4 cup fruitsource
2 tablespoon molasses,sorghum or cane
1 1/2 teaspoon cinnamon,ground
3/4 teaspoon nutmeg,grated
3/4 teaspoon ginger,powdered
1/2 teaspoon mace
1/4 teaspoon sea salt
1/2 cup pastry flour,whole-wheat
1/2 cup flour,unbleached white
3 1/2 tablespoon soy margarine,cut into bits
1/4 teaspoon nutmeg,grated
1 dash salt(opt)
3 tablespoon water,ice


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 T. 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.

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