Ingredients

The following ingredients have 12 Servings
  • <strong>Crust</strong>
  • 2 1/2 cups all-purpose flour
  • 1/2 cup pecan pieces
  • 1 teaspoon fine sea salt
  • 1 tablespoon sugar
  • 1 cup non-hydrogenated vegetable shortening
  • <strong>Filling</strong>
  • 1 (16.0-ounce) package extra-firm lite silken tofu, pressed for 15 minutes
  • 1 (15.0-ounce) can pumpkin purée
  • 1/2 cup sugar
  • 1/4 cup plus 2 tablespoons maple syrup, divided
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup pecan halves, divided
  • Non-dairy topping (optional)

Instruction

  • For the crust, pulse flour, pecans, salt and sugar in a food processor until pecans are finely 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 each in plastic wrap and chill for at least 2 hours until firm.
  • When ready to make the pie, set one disc out at room temperature for 15 minutes to soften slightly.
  • On a floured surface, roll out dough into a 10- to 11-inch circle and carefully transfer to a 9-inch pie plate.
  • Crimp edges as desired; chill until ready to use. (Reserve remaining pie dough for another use.)
  • Preheat the oven to 400&deg;F.
  • For the filling, blend tofu in a food processor until creamy and smooth.
  • Add pumpkin, sugar, 1/4 cup of the syrup, vanilla, salt, cinnamon, ginger and cloves and pur&eacute;e until smooth; set aside.
  • Reserve 8 pecan halves as a garnish then toss remaining pecans with remaining 2 tablespoons syrup and arrange evenly on the bottom of the pie shell.
  • Pour pumpkin filling into pie shell and bake until just set and a toothpick inserted in the center comes out clean, about 1 hour.
  • Set pie aside to let cool completely then top with non-dairy topping, if you like, and decorate with reserved pecans.