Categories: Pies 
      Yield: 8 servings 
  
----------------------------------FILLING---------------------------------- 
    3/4 lb Tofu,firm 
      2 c  Pumpkin,pureed,cooked 
    3/4 c  FruitSource 
      2 tb Molasses,sorghum or cane 
  1 1/2 ts Cinnamon,ground 
    3/4 ts Nutmeg,grated 
    3/4 ts Ginger,powdered 
    1/2 ts Mace 
    1/4 ts Sea salt 
 
--------------------------------SWEET CRUST-------------------------------- 
    1/2 c  Pastry flour,whole-wheat 
    1/2 c  Flour,unbleached white 
  3 1/2 tb Soy margarine,cut into bits 
    1/4 ts Nutmeg,grated 
      1 ds Salt(opt) 
      3 tb 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.