http://www.care2.com/greenliving/vegan-pumpkin-pecan-pie.html
Vegan Pumpkin Pecan Pie
I for one have never been over the moon for any vegan pecan pie recipes that I’ve encountered. It’s possible that I just can’t shake the ghost of my grandma’s famous eggy, buttery pecan pie extravaganza. (And maybe some of you can help by directing me to your favorite vegan version?) But in the meantime, I have become pretty enamored with a variation on the theme inspired by a recipe from Whole Foods Market: A vegan pumpkin pecan pie. I (truly, seriously) love pumpkin pie, and my feelings for pecan pie are just as deep–so I wasn’t quickly sold on the idea of combining the two already perfect species. But as a way to get a very scrumptious vegan pecan-y pie, I think it’s very clever. I’m sold! What do you think?
Crust
2 1/2 cups all-purpose flour
1/2 cup pecans
1 teaspoon sea salt
1 tablespoon Sucanat (see notes)
1 cup trans-fat free vegetable shortening (see notes)
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 tablespoons maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon 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 3 tablespoons 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 400F. 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 sugar of your choice.
For vegetable shortening, I like Spectrum Organics which is trans-fat free and made with 100% Organic Expeller Pressed Palm Oil.
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10 comments
add your comment »I saved this one in my recipe file to make for the holidays. I've been looking for recipes that we can all enjoy while keeping my vegan daughter-in-law in mind...something that wouldn't single her out and this is it! Thanks!
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I'm allergic to soy. What can I substitute for the tofu?
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another great vegan recipe going into my favorites!
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N AND Y,,,,NEVER MADE IT. I DON'T BAKE OR COOK, BUT, THOUGHT OF YOU, WHEN I SAW VEGAN.
JUDY
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i was going to make this so later i googled vegan pecan pumpkin pie and i found a crustless version from a blogger called vivacious vegan instead. it was absolutely amazing! now i'll try this one..
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Sylvia, I found Extra Firm Silken tofu at my small local grocery store (I live in the middle of Nebraska). It's made by MORI-NU. It isn't lite like the recipe calls for, but I figured it's probably the closest I will find around here. The company sells it on their website, if all else fails. www.morinu.com. Hope this helps!
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You absolutely must check out the vegan RAW recipe for pecan pie from Cafe Gratitude. I don't have the recipe online but you can get it from either of their recipes books: I am Grateful: Recipes and Lifestyle of Cafe Gratitude and Sweet Gratitude: A New World of Raw Desserts. Both are available on their website: http://www.cafegratitudestore.com. Cafe Gratitude's raw vegan desserts are some of the best I have ever had...vegan, raw...or not. And...no tofu required! Enjoy!!
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Saved to try, and to share with my veggie minded friends :-) I do wish, however, that it did not call for a food processor - that will make this a trifle harder. I own a Kitchen Aid mixer and a very old standard blender and have never seen the need for a food processor - too big for my space, for too little purpose.
I also have a question - I've seen firm tofu and I've seen silken tofu - I have never seen extra firm silken. What brand makes that so I can look it up and find a place that sells it near me?
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Thanks for this and the only substitute would be rice flour, for my daughter is allergic.
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