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Pumpkin Pie Crust; 2 cups flour and 2/3 cup margarine. Cut the margarine into the flour with a knife until it's in pea-sized chunks. Moisten with water little by little and wad it up then roll it out and put it in the pan. Do this outdoors in the cold if you want the best result, then keep the pan in the fridge until you're ready to bake. Filling; mix equal parts firm tofu and cooked pumpkin with about a cup of honey. for my 12" thing I used 28 oz of pumpkin, for the 9" use 16oz. Mix some ginger, cinnamon, and nutmeg in with all this, also a few spoonfuls of vegetable oil. The tofu is chunky as is so you'll have to mix the whole lot in a blender to get it smooth enough. Put the filling in the crust and bake at 400-F for 90 minutes. Let it cool for a couple hours so it gets nice and firm. oh yeah and don't forget to make a little @ out of yer extra dough and put it in the center of the pie.