2 c  All-purpose flour

    1/2 c  Shortening

      1 ts Salt

      4 tb Cold water

      1 lb Firm tofu

     16 oz Pumpkin, canned

      1 ts Cinnamon

    1/4 ts Nutmeg

    1/2 ts Salt

      1 ts Vanilla

    3/4 c  Brown sugar

    1/4 ts Ground cloves

    1/3 c  Safflower oil

      5 tb Candied ginger, chopped

  Crust:  Combine flour, shortening & salt.  Add water a little at a time to
  form a firm dough.  Do not add too much.  Wrap dough in wax paper & chill
  for a minmum of 30 minutes.  Roll out & palce in a 10" tart pan.
  Filling:  Pre-heat oven to 350F.  Combine all filling ingredients except
  candied ginger.  Slowly add 3 tb of ginger.  Pour filling into pie crust &
  bake for 1 hour.  Remove from oven, allow to cool & sprinkle remaining
  ginger on top of pie.
  "Vegetarian Times" November, 1991