Vegan Pumpkin Pecan Pie
- 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
- 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)
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.
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