Recipe - Holiday Pumpkin Pie

FILLING
Three fourths pound Tofu,firm
2 cup Pumpkin,pureed,cooked
Three fourths cup FruitSource
2 tablespoon Molasses,sorghum or cane
1 One half teaspoon Cinnamon,ground
Three fourths teaspoon Nutmeg,grated
Three fourths teaspoon Ginger,powdered
One half teaspoon Mace
One fourth teaspoon Sea salt

SWEET CRUST
One half cup Pastry flour,wholewheat
One half cup Flour,unbleached white
3 One half tablespoon Soy margarine,cut into bits
One fourth teaspoon Nutmeg,grated
1 ds 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 1One half 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 9inch 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.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip