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Plant-Based Pumpkin Pie

11/25/2014

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The non-traditional pecan crust adds a delicious nutty complement to this incredible protein- and vitamin A-rich plant-based pumpkin pie! This pie was inspired by The Joy of Vegan Cooking and Rouxbe Cooking School.

Ingredients:
Pecan Crust
  •  2 cups pecan halves or pieces
  • ¼ cup date sugar, maple sugar, or Sucanat
  • 1 ½ tablespoons coconut oil
  • ¼ teaspoon cinnamon
  • Pinch of salt
Pumpkin Filling
  • ~15 pecan halves
  • 12 ounces firm silken tofu
  • 2 cups pumpkin puree
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup cornstarch or arrowroot powder
  • 2 ¼ teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves)
  • 1/8 teaspoon salt

Preparation:

Pecan Crust
  1. Preheat oven to 350 °F 
  2. Spread the pecans on a cookie sheet and toast in the oven for 7-10 minutes, or until the smell of nuts fill the kitchen.
  3. Combine the toasted pecans and sugar in a food processor and pulse to a fine meal.
  4. Add the oil, cinnamon, and salt and pulse to combine.
  5. Press the mixture into the bottom of an 8- or 9-inch pie pan.
Filling
  1. Spread the pecans on a cookie sheet and toast in the oven for 7-10 minutes, or until the smell of nuts fill the kitchen. Set aside for garnish.
  2. Place all remaining ingredients in a food processor and blend until smooth and creamy. 
Pie
  1. Pour the filling into the crust and smooth the top with a spatula.
  2. Bake for about 40-45 minutes, or until the crust is lightly browned and the outermost inch of the filling is set - the center will firm as the pie cools.
  3. Transfer the pie to a cooling rack.
  4. Gently press the toasted pecan halves into the filling.
  5. Cool to room temperature and then chill until set, 1-2 hours.
  6. Serve chilled or at room temperature.

Makes 8 servings
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    About the Recipes

    All recipes posted here showcase how amazing whole, plant-based foods can taste! I love to play with ingredients, so most of these recipes are my own originals or variations on a published recipe. I have tried all recipes posted and give credit to the creators of those that are not mine. These recipes are all gluten-free unless otherwise noted, in which case gluten-free alternatives are presented. I use lite coconut milk that comes in a can with nothing added except water (no added sugar). Be adventurous, have fun, and give these recipes a try!

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