This pie is delicious, and no one will EVER miss the eggs. You can use this filling with your favorite home made pie crust, or store bought. I made this for Thanksgiving 2009 using this crust: Pecan Cinnamon Crust Because I didn't have clove, I used 1/2 tsp cinnamon PLUS from Pampered Chef, which has a mix of cinnamon, nutmeg and clove. I also used candied pecans for the top. From: Joy of Vegan Baking
- 1 pie crust
- 12 ounces silken tofu
- 2 cups pumpkin puree
- 1⁄2 cup pure maple syrup
- 1⁄2 cup light brown sugar, fimly packed
- 1⁄4 cup cornstarch or 1⁄4 cup arrowroot
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg, freshly grated
- 1⁄4 teaspoon ginger
- 1⁄8 teaspoon clove
- 16 toasted pecans, for topping
- Preheat oven to 350 degrees.
- Prepare pie crust.
- Blend together the pumpkin, tofu maple syrup, brown sugar, cornstarch, and spices until the mixture is smooth and creamy.
- Pour into prepared crust, and smooth top of filling with a spatula.
- Bake for about 40-45 minutes, or until crust is lightly browned and the outermost inch of the filling is set.
- Don't worry is the center is still soft, it will continue to firm up as the pie cools.
- Gently press the toasted pecan halves into the filling. I did 2 concentric circles.
- Cool to room temperature and then chill until set, 1-2 hours.
- can be served chilled or at room temperature.