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Vegan Pumpkin Pie with Pecan Crust




Source of Recipe


WKRG
Vegan Pumpkin Pie with Pecan Crust

http://www2.wkrg.com/mgmedia/image/140/105/308944/vegan-pumpkin-pie-with-pecan-crust-12129/

For Crust:

2 cups ground pecans

1/4 teaspoon ground cinnamon

1/3 cup raw vegan sugar

4 tablespoons Earth Balance, or other vegan butter, melted

Directions

1. Mix nuts, cinnamon, and sugar. Then add in melted butter.

2. Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.

3. Preheat oven to 350 degree F .

4. Bake crust for 12 to 15 minutes, or until lightly browned, watching carefully to make sure the nuts don’t burn. Cool completely before filling.

For Filling:

1 (16 ounce) can pumpkin puree, or flesh of one pumpkin, cooked and pureed

3/4 cup raw vegan sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1 (12 ounce) package soft (not silken) tofu

Directions:

1. Combine all ingredients in food processor and process until smooth.

2. Fill pie crust and bake at 350 for about 60 min.

3. Allow to cool before serving.