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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. 

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