Pumpkin Pecan Pie

By SAEB

Ingredients

• Crust:
• 2 1/2 cups all-purpose flour
• 1/2 cup pecan pieces
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup Spectrum shortening
• Filling:
• 1 (16-ounce) package extra firm lite silken tofu
• 1 (16-ounce) can pumpkin purée
• 1/2 cup sugar
• 1/4 cup plus 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup pecan halves
• Non-dairy topping (optional)

Details

Servings 8

Preparation

Step 1

For the crust, pulse flour, pecans, salt and sugar in a food processor until pecans are ground. Add shortening and pulse until almost combined, then add 3 tablespoons ice water and pulse until just blended.

Gather dough into two balls, then press each into a disc.

Wrap in plastic wrap and refrigerate for several hours until firm.

Once chilled, roll out into a 9-inch circle on a lightly floured surface and fit into an 8-inch pie pan. Refrigerate until ready to use. 



For the filling, preheat oven to 400°F.

Blend tofu in a food processor or blender until creamy and smooth.
Add pumpkin, sugar, 1/4 cup of the maple syrup, vanilla, salt, cinnamon, ginger and cloves and blend well. Set aside.

Set aside 8 pecan halves to use for garnish.

In a small bowl, toss remaining pecan pieces with remaining 2 tablespoons maple syrup, then place evenly on the bottom of the pie shell.

Pour filling into pie shell and bake approximately 1 hour, or until a toothpick inserted in the center comes clean.

Set pie aside to let cool, then top with non-dairy topping and decorate with remaining 8 pecan halves.