10/17/09 Pumpkin Pecan Pie (Vegan) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from scratch Ingredients:
16 oz canned pumpkin |
3/4 cup brown sugar |
1/2 tsp salt |
2 tsp cinnamon |
1 tbs ground clove |
12 oz firm tofu |
1/2 cup pecans |
crust |
1 cup flour |
1/2 tbs salt |
1/5 cup canola oil |
1/4 cup soy milk |
2 tbs brown sugar |
Directions:
1. Crust: sift flour into bowl. mix flour, salt, and sugar. pour oil and milk into separate bowl, do not mix. pour milk and oil over dry mixture. fold with spatula then use hands to roll dough into ball and place in plastic wrap. Refrigerate 5 min. roll dough between two sections of plastic wrap. remove top layer of wrap. holding crust from the bottom lay in pan.
2. Filling:
3. puree tofu. mix tofu, pumpkin, sugar, salt, and spices. pour into crust. arrange pecans on top of pie. sprinkle a mixture of brown sugar and spices over pie.
4. bake for 15 min 425
5. lower temp to 350 and bake for 30-40 min
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