Holiday Pumpkin Pie

---------- Recipe via Meal-Master (tm) v8.02

Title: HOLIDAY PUMPKIN PIE
Categories: Pies
Yield: 8 servings

----------------------------------FILLING----------------------------------
3/4 lb Tofu,firm
2 c Pumpkin,pureed,cooked
3/4 c FruitSource
2 T Molasses,sorghum or cane
1 1/2 t Cinnamon,ground
3/4 t Nutmeg,grated
3/4 t Ginger,powdered
1/2 t Mace
1/4 t Sea salt

--------------------------------SWEET CRUST--------------------------------
1/2 c Pastry flour,whole-wheat
1/2 c Flour,unbleached white
3 1/2 T Soy margarine,cut into bits
1/4 t Nutmeg,grated
1 ds Salt(opt)
3 T 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
teaspoon 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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