Tofu Pumpkin Pie, Baby

Crust

1 cup flour

1/2 tsp salt

2 tbsp water

1/3 c margarine

(You might wanna preheat oven to 400F while you do this part.)

Sift flour and salt together. Take 5 teaspoons of flour out and combine it with water to form a paste. Cut margarine into flour with pastry cutter (or a fork - don't tell me you don't have a fork!) until it gets nice and pebbly. Then mix the paste back in until it can be squished into a ball.

Roll it out flat. And round. You know, like a pie crust. Pat it with flour and all that. Always roll from the center outward. Don't say I didn't warn you.

Filling

20 oz of tofu, baby

16 oz of pumpkin puree

3/4 c maple syrup (not the fake stuff)

3/4 c turbinado sugar

1/3 c flour

1 tbsp ground cinnamon

1 tsp ground ginger

1 tsp ground nutmeg

Put all the filling bits in a big food processor or blender or something. Turn it on. It should sound something like this: bzzzzzzzzwhrrrrrrrrrrrrrnnnnnn! If it doesn't, you have failed. No pie for you!

Ok, so once the filling is nice and smooth, pour it into the pie crust. You put the crust in a pie pan first, right? Amateur. The trick is to sort of fold the crust in half and then again to lift it up and, oh nevermind. Bake for 30 minutes at 400F, then 30-45 at 350F. Then let it cool a bit, then stick it in the fridge overnight. Then sneak down early in the morning and eat half of it. Glutton.

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