Tofu Pumpkin Pie (Robertson)
Try this version of a family favorite -- you may start a new holiday tradition. The egg-replacing product is available in natural-food stores and many supermarkets.
1 cup unbleached {all-purpose flour}
1/8 teaspoon
salt 1/2 cup (1 stick) soy margarine, cut into small pieces
2 tablespoons ice water
2 cups canned pumpkin purée
1 1/2 cups extra-firm silken tofu, drained and patted dry
1 cup
sugar (or a natural sweetener)
Energ-E Egg Replacer for 2 eggs
1 teaspoon
vanilla extract 1 teaspoon ground
cinnamon 1/2 teaspoon ground
ginger 1/4 teaspoon ground
nutmeg To make the crust, combine the flour and salt in a food processor. Blend in the margarine with short pulses until the mixture becomes crumbly. With the machine running, add the 2 tablespoons water through the feed tube and blend until the dough just starts to hold together. Transfer the dough to a work surface and flatten to form a disc. Wrap in plastic and refrigerate while preparing the filling.
Preheat the oven to 375°F. To make the filling, in a food processor, combine the pumpkin and tofu until well blended. Add the sugar, Egg Replacer combined with water for 2 eggs, vanilla, cinnamon, ginger, and nutmeg, mixing until smooth and well combined.
On a lightly floured surface, roll out the dough to fit a 9-inch pie plate. fit the dough into the pie plate and trim and flute the edges. Pour the filling into the crust, and bake for about 50 minutes, or until firm.
