- 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
- ~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
- Preheat oven to 350 °F
- 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.
- Combine the toasted pecans and sugar in a food processor and pulse to a fine meal.
- Add the oil, cinnamon, and salt and pulse to combine.
- Press the mixture into the bottom of an 8- or 9-inch pie pan.
- 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.
- Place all remaining ingredients in a food processor and blend until smooth and creamy.
- Pour the filling into the crust and smooth the top with a spatula.
- 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.
- Transfer the pie to a cooling rack.
- Gently press the toasted pecan halves into the filling.
- Cool to room temperature and then chill until set, 1-2 hours.
- Serve chilled or at room temperature.
Makes 8 servings