Crust: 1/2 cup pecan pieces 2 1/2 cups all purpose flour 1 cup Spectrum shortening 1 teaspoon salt 1 tablespoon sugar 3 tablespoons ice water Filling: 1 package extra-firm lite silken tofu 1 can (16 ounce) pureed pumpkin 1/2 cup sugar 1/4 cup + 2 tablespoons maple syrup 1 teaspoon vanilla extract 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 cup pecan halves-reserve 8 for topping non-dairy topping (optional)
In a food processor, combine flour, pecan, salt, and sugar until pecans are ground. Add shortening and pulse until just blended. Divide in two, gather into a ball and press into a disc. Wrap in plastic and refrigerate several hours until firm. Roll out to 1/4 inch thick on a lightly floured surface and fit into and 8 inch pie pan. Refrigerate until ready to use. Preheat oven to 400F. Blend tofu in a processor or blender until creamy smooth. Add pumpkin, sugar, 1/4 cup maple syrup, vanilla and spices; blend well. Set aside. In a small bowl, toss pecan pieces with maple syrup. Place evenly on the bottom of the pie shell. Pour filling into pie shell and bake approximately 1 hour until a toothpick inserted in the center comes clean. Let cool then top with non-dairy topping and decorate with pecan halves.
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