I made a yummy pumpkin pie with ginger sugar and an easy, no-chill crust (and used the leftover crust to make cutouts for the top). It turned out quite well.
Ginger-Sugar Pumpkin Pie Filling
340g firm tofu
1 heaping c. cooked pumpkin or 15oz. canned pumpkin
1/4 c. brown sugar
1 c. ginger sugar (*see recipe below)
1 t. cinnamon
1 t. grated nutmeg
1/2 t. ground cloves
1/2 t. allspice
Heat oven to 375°F. Blend tofu in food processor or blender (hand-held electric mixer leaves it grainy), stopping to stir and scrape sides with rubber spatula. Add pumpkin and blend to a creamy consistency. Stir in sugars and spices. Pour into pie crust and bake 35-45 minutes. (If using cutouts, below, cover with tinfoil for last 10 minutes baking time.) Let cool for approx. 30 minutes and then place in refrigerator to chill. Cut into slices and top with non-dairy whipped topping if desired (I used Soyatoo).
1 c. golden turbinado sugar
1 1-inch cube of fresh ginger
Add ginger cube to sugar in a well-sealed container and shake well. Store in cool place for approx. 2 weeks. Shake daily to loosen crystals. Remove ginger cube. Use in recipes in place of brown sugar, regular sugar or as a unique topping for sugar cookies.
No-Chill Pie Crust
4 c. flour
2 t. baking powder
1/4 t. salt
1 c. vegetable oil
3/4 c. water
Mix dry ingredients well. Make shallow well in center and add oil and water. Mix gently without kneading. Separate into two balls. Roll one out on floured surface and press into pie plate. Roll remaining dough out and cut out shapes for pie topping (freehand or using cookie cutters). Place cutouts on top of pie filling and bake as above. Cover pie with tinfoil for last ten minutes of baking time.
[Crossposted (slightly modified) to jewishvegan.]