Vegan Pumpkin Pecan Pie

Vegan Pumpkin Pecan Pie

Recipe Rating: 3.05406
Serves 12
Silken tofu is a priceless ingredient when it comes to making smooth and creamy desserts like this one. This vegan pie will stand up well on any holiday dessert buffet. The crust recipe will yield enough for two pies; the extra can be frozen and used later.
  • Crust
  • 2 1/2 cup all-purpose flour
  • 1/2 cup pecan pieces
  • 1 teaspoon fine sea salt
  • 1 tablespoon sugar
  • 1 cup non-hydrogenated vegetable shortening
  • Filling
  • 1 (16-ounce) package extra-firm lite silken tofu, pressed for 15 minutes
  • 1 (15-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)
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°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 purée 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.
Nutritional Info: 
Per Serving: Serving size: 1 piece, 430 calories (240 from fat), 27g total fat, 5g saturated fat, 330mg sodium, 42g carbohydrates, (3 g dietary fiber, 18g sugar), 7g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.