Pumpkin Pie Vegan Style

Thanksgiving just can't be complete without good old fashion pumpkin pie! This version is Vegan friendly, but also incredibly satisfying and trust me no one will notice or miss the eggs! To keep this pie a little on the healthier side I make my own crust rather than using store bought crust which usually has Trans Fat and also high in Saturated Fats. Trans Fats are the one fats I try never to eat even when indulging in sweet goodness like Pumpkin Pie.

Pecan Crust:
Preheat the oven to 350. Lightly oil a 9" pie plate. Spread the pecans on a cookie sheet. Toast for 7-10 minutes. The kitchen will quickly begin to smell like nuts:)
Combine the oats, flour, toasted pecans, cinnamon and salt in a food processor or blender. Pulse until the mixture becomes coarse meal. Pour in the oil and maple syrup and pulse until the dry & wet ingredients are just combined. Press this mixture into the prepared pie plate. Bake for 10 minutes, then set aside to cool.
3/4 c pecan halves
3/4 c quick-cooking oats
3/4 c whole wheat pastry flour
1/2 tsp cinnamon
pinch of salt
1/4 c canola oil
3 Tbs. pure maple syrup

Pumpkin Pie
Preheat the oven to 350. Prepare your pie crust. Spread the pecans on a cookie sheet. Toast for 7-10 minutes.

In a food processor or blender, blend together the tofu, pumpkin puree, maple syrup, brown sugar, cornstarch, cinnamon, salt, nutmeg, ginger and cloves until the mixture is completely smooth and creamy. You may have to scrape down the sides of the bowl a few times. Pour the filling into the baked crust, and smooth the top with a spatula.
Bake for about 40-45 minutes, or until the crust is lightly browned and the outermost inch of the filling is set. Don't worry if the center is still soft; it continues to firm up as the pie cools.
Transfer the pie to a wire rack. Gently press the 16 toasted pecan halves into the filling. Cool to room temperature and then chill until set, 1-2 hours. Served chilled or at room temperature.

1 pie crust
16 pecan halves
12 oz silken tofu (firm)
2 cups pumpkin puree
1/2 c pure maple syrup
1/2 c firmly packed light brown sugar
1/4 c cornstarch or arrowroot powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves