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cheesecake recipe
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TOFU PUMPKIN PIE |
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Vegetarean |
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2 C.(s) all purpose flour
1/2 C.(s) shortening
1 tsp. salt
4 Tbsp. cold water
1 pound firm tofu
16 ounce(s) pumpkin, canned
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla
3/4 C.(s) brown sugar
1/4 tsp. ground cloves
1/3 C.(s) safflower oil
5 Tbsp. candied ginger, chopped |
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Crust: combine flour, shortening and salt. Add water a little at a time to form a firm dough. Do not add too much. Wrap dough in wax paper and chill for a minimum of 30 minutes. Roll out and place in a 10 tart pan. Filling: pre heat oven to 350f. Combine all filling ingredients except candied ginger. Slowly add 3 Tbls. of ginger. Pour filling into pie crust and bake for 1 hr. Remove from oven, allow to cool and sprinkle remaining ginger on top of pie. |
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