Tofu-Pumpkin Pie

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