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Publisher: © 2007 by Colleen Patrick-Goudreau ISBN: 9781592332809 |
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Reprinted with permission from the author, Colleen Patrick-Goudreau.
Pumpkin Pie
(p. 104)
Yield: 8 servings
This pie will indeed satisfy, and nobody will miss the eggs. Make the filling and use your own favorite pie crust, a store-bought crust, or the fantastic Pecan Crust on page 213.
Ingredients
- 1 pie crust
- 16 pecan halves
- 12 ounces (340 g) silken tofu (firm)
- 2 cups (400 g) pumpkin puree
- 1/2 cup (170 g) pure maple syrup
- 1/2 cup (115 g) firmly packed light brown sugar
- 1/4 cup (32 g) cornstarch or arrowroot powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Directions
Preheat the oven to 350°F (180°C, or gas mark 4). Prepare your pie crust or remove a store-bought crust from the freezer/refrigerator. (Thaw the crust if you are using frozen.)
Spread the pecans on a cookie sheet. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside for garnish.
In a food processor, blend together the tofu, pumpkin puree, maple syrup, brown sugar, cornstarch, cinnamon, salt, nutmeg, ginger, and cloves until the mixture is completely smooth and creamy. You may have to scrape down the sides of the bowl a few times. Pour the filling into the baked crust, and smooth the top with a spatula.
Bake for about 40 to 45 minutes, or until the crust is lightly browned and the outermost inch (2.5 cm) of the filling is set. Don't worry if the center is still soft; it continues to firm up as the pie cools.
Transfer the pie to a wire rack. Gently press the 16 toasted pecan halves into the filling in 2 concentric circles (or any design you like). Cool to room temperature and then chill until set, 1 to 2 hours. Serve chilled or at room temperature.