By Torie M.
Ingredients
- 1 vegan pie crust
- toasted pecan halves
- 12 ounces silken tofu
- 2 cups pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup firmly packed light brown sugar
- 1/4 cornstarch
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cloves
Directions
- Put tofu, pumpkin puree, maple syrup, brown sugar, cornstarch, cinnamon, nutmeg, ginger, and cloves in the blender
- Pour into vegan pie crust
- Bake 40-45 mins at 350F
- Place toasted pecans in concentric circles while pie is hot
- Cool to room temperature, then chill for 1-2 hours