Holiday Vegan Pumpkin Pie

• 3/4 pound tofu
• 2 cups pumpkin cooked
• 2 tablespoons molasses
• 1 1/2 teaspoons cinnamon ground
• 3/4 teaspoon nutmeg
• 3/4 teaspoon ginger
• 1/2 teaspoon mace
• 1/4 teaspoon sea salt
• 1/2 cup cake flour
• 1/2 cup flour, all-purpose
• 3 1/2 tablespoons margarine
• 1/4 teaspoon nutmeg rated
• 3 tablespoons water

1. Place flour, margarine, nutmeg and salt in a food processor.
2. With processor running, add 1 1/2 teaspoon ice water.
3. Add remaining water slowly, and stop the machine as soon as the dough begins to form a ball.
4. Tiny pieces of margarine should be visible in dough.
5. Form the dough into a ball and flatten into a thick dish.
6. 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.
7. Place the rolling pin in the center of the dough.
8. Fold half over the pin and transfer to a 9-inch pie plate, fold the rough edges under neatly or trim them.
9. Cover pie plate with a slightly damp kitchen towel and place in the refrigerator.
10. Blend ingredients for filling until smooth and creamy.
11. Pour into pie shell and bake for 1 hour.
12. Serve with vegan cream if desired.

tofu, pumpkin cooked, molasses, cinnamon ground, nutmeg, ginger, mace, salt, cake flour, flour, margarine, nutmeg, water

Taken from recipeland.com/recipe/v/holiday-vegan-pumpkin-pie-46670 (may not work)