Pie Maven.com

Vegan Pumpkin Pecan Pie

1 Pecan Pie Crust (unbaked)

1 (16-ounce) package extra firm lite silken tofu

1 (16-ounce) can pumpkin purée

1/2 cup sugar

1/4 cup plus 2 tbsp maple syrup

1 tsp vanilla extract

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1 cup pecan halves

Non-dairy topping (optional)

Preheat oven to 400 degrees.

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 crust.

Pour filling into pie crust and bake about 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.