- 8
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)
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.