|Maple syrup||150 Milliliter (5 Fluid Ounce)|
|Silken tofu||100 Gram (4 Ounce)|
|Sea salt||1⁄4 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground mace/Freshly grated nutmeg||1 Pinch|
|Ground cloves||1 Pinch|
|Soya flour||1 Tablespoon|
|Whole wheat pastry flour||300 Gram (10 Ounce)|
|Sea salt||1 Teaspoon|
|Wheat germ/Sesame seeds||25 Gram (1 Ounce)|
|Corn oil||160 Milliliter (50.5 Fl Ounce)|
|Sparkling mineral water||100 Milliliter, chilled (30.5 Fl Ounce)|
Preheat the oven to 190Â°C/375Â°F/Gas mark 5.
Make the filling first.
Cut the pumpkin into eighths, remove the seeds and stringy bits.
Place the pumpkin in a baking tray, cover with foil and bake in the oven for 45-60 minutes, until soft.
Meanwhile, make the pastry.
Sift the flour and salt into a large bowl.
Stir in the wheatgerm or sesame seeds.
Blend in the oil until the pieces are the size of peas.
Add the water a tablespoon at a time until the mixture is moist.
Knead just enough to hold the dough together.
Divide the dough in half and roll into two balls, wrap in greaseproof paper and chill for 30 minutes.
Remove the pumpkin from the oven, peel it and puree in a food processor or blender.
Add the maple, syrup and tofu; blend until smooth.
Add the salt, spices and soya flour and mix well.
Roll out the dough on a lightly floured surface, use to line two 20cm (Sin) flan tins and prick with a fork.
Bake in the oven for 8-10 minutes.
Increase the temperature to 220Â°C/425Â°F/Gas mark 7.
Divide the filling between the pastry cases and bake for 45 minutes, until the filling is set.