Plant-Based Pumpkin Pie

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.

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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