21 lines
912 B
Plaintext
21 lines
912 B
Plaintext
Pumpkin Pie
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Crust; 2 cups flour and 2/3 cup margarine. Cut the margarine
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into the flour with a knife until it's in pea-sized chunks. Moisten
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with water little by little and wad it up then roll it out and put it
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in the pan. Do this outdoors in the cold if you want the best result,
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then keep the pan in the fridge until you're ready to bake.
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Filling; mix equal parts firm tofu and cooked pumpkin with
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about a cup of honey. for my 12" thing I used 28 oz of pumpkin, for
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the 9" use 16oz. Mix some ginger, cinnamon, and nutmeg in with all
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this, also a few spoonfuls of vegetable oil. The tofu is chunky as is
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so you'll have to mix the whole lot in a blender to get it smooth
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enough.
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Put the filling in the crust and bake at 400-F for 90 minutes.
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Let it cool for a couple hours so it gets nice and firm.
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oh yeah and don't forget to make a little @ out of yer extra dough and
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put it in the center of the pie.
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