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PIE CRUST DOUGH:
2 cups white flour (or blend of flours)
3/4 tsp salt
1/2 cup + 2 tbsp vegetable shortening
Mix 1/3 cup ice cold water into ingredients with a fork to from pea-sized lumps. Roll and shape to fit into a round pie pan.
1 unbaked 9-inch pie crust
3/4 lb tofu (soft or medium, not firm)
2 cups canned pumpkin (plain)
1 1/2 tsp cinnamon
3/4 tsp ginger
1/3 cups vegetable oil
1 tsp vanilla
1 cup brown sugar
1 1/2 tbsp molasses
1 tsp salt
Preheat oven to 350 degrees Fahrenheit. Mix all ingredient (except crust) in a blender or with hand mixer until smooth. Pour into unbaked crust. Bake for one hour.
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