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Vegan Pumpkin Pecan Pie

11/26/2008 3:12:20 PM

Tags: recipes, baking, pumpkin, pecan, fall recipes, seasonal food, vegan recipes, pie

pecans in spoon
   ISTOCKPHOTO/MARCELO WAIN

Happy holidays everyone! I was reading the Healthy & Green Daily newsletter and came across this great recipe for a Thanksgiving dessert — Vegan Pumpkin Pecan Pie. It sounds delicious, so check it out!

Crust
2 1/2 cups all-purpose flour
1/2 cup pecans (chopped or whole)
1 teaspoon sea salt
1 tablespoon Sucanat (see notes)
1 cup trans-fat free vegetable shortening (see notes)
3 tbsp ice water

Filling
16 ounces extra firm lite silken tofu
2 cups pumpkin puree (canned, or fresh – here’s how)
1/2 cup Sucanat (see notes)
1/4 cup plus 2 tbsp maple syrup
1 tsp pure vanilla extract
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup pecan halves

1. For the crust: Pulse flour, pecans, salt and Sucanat in a food processor until ground, then add shortening and pulse until almost combined. Add ice water and pulse until just blended.

2. Collect dough into two balls and flatten each into a disc. Cover in plastic wrap and refrigerate for two hours until firm. When chilled, roll out into a 9-inch circle on a floured board and place into an 8-inch pie pan. Refrigerate until ready to use.

3. Make the filling: Preheat oven to 400 degrees Fahrenheit. Place tofu in a food processor or blender, and blend until creamy. Add pumpkin, Sucanat, 1/4 cup of the maple syrup, vanilla, salt, cinnamon, ginger and cloves, and blend well.

4. Set aside some pecan halves for garnish. Toss remaining pecan pieces with remaining 2 tablespoons maple syrup in a small bowl and then place evenly on the bottom of the pie shell. Pour filling into pie shell and bake approximately 1 hour, or until tester inserted in the center comes clean. Set pie aside to let cool. Garnish with remaining pecan halves.

NOTES
Sucanat is a great natural sweetener that you can read about here. If you don’t have Sucanat, you can use the natural sweetener of your choice.

For vegetable shortening, try Spectrum Organics which is trans-fat free and made with 100 percent organic expeller pressed palm oil.

This recipe was reprinted with permission by Care2 Inc. Care2 is an organization that strives to provide “powerful tools to make a difference in your life, community, country and world.”



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