---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies
       Yield: 8 servings
     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.