Ingredients
Scale
- 1 (lightly) baked pie crust
- 16 pecan halves
- 12 oz. firm silken tofu
- 2 cups pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup light brown sugar (packed)
- 1/4 cup cornstarch
- 1 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cloves
Instructions
- Preheat oven to 350 F. Prepare your pie crust. If you're using a store bought, cook according to package directions. I like to under bake them just a bit, so they don't get too dry.
- Toast the pecans on a cookie sheet for 7 minutes and set them aside to cool.
- In a food processor, combine all of the remaining ingredients: tofu, pumpkin, maple syrup, brown sugar, cornstarch, cinnamon, salt, nutmeg, ginger and cloves. Process until smooth and completely combined. Pour your pumpkin mixture into your prepared crust.
- Bake for 40 to 45 minutes, or until the filling in set along the edges and your crust is golden brown. The center may still be giggly and soft, but it will firm up as it cools.
- Cool on a wire rack for for a few minutes, them gently top with your toasted pecans. Then let your pie cool to room temperature. Transfer to the refrigerator to set for another hour or two.
Nutrition
- Serving Size: 10
- Calories: 436
- Sugar: 23
- Sodium: 133
- Fat: 32
- Carbohydrates: 33
- Fiber: 5
- Protein: 7
- Cholesterol: 0