Vegan Pumpkin Pie from Whole Foods
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. tureen an stir well to combine. To serve, arrange a piece of bread in the bottom of each soup bowl. Ladle with equal portions of the vegetables and broth and serve.
Serves 8; Per Serving (261g-wt): Calories 650; Protein 12g; Total Fat 40g; Sat. Fat 8g; Cholesterol 0mg; Carbohydrate 63g; Dietary Fiber 5g; Sodium 660 mg"