Crust
2 1/2 cups all-purpose flour
1/2 cup pecans
1 teaspoon sea salt
1 tablespoon Sucanat (see notes)
1 cup trans-fat free vegetable shortening (see notes)

Filling
16-ounces extra firm lite silken tofu
2 cups pumpkin puree (canned, or fresh–here’s how)
1/2 cup Sucanat (see notes)
1/4 cup plus 2 tablespoons maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pecan halves

1. For the crust: Pulse flour, pecans, salt and Sucanat in a food processor until ground, then add shortening and pulse until almost combined. Add 3 tablespoons ice water and pulse until just blended.

2. Collect dough into two balls and flatten each into a disc. Cover in plastic wrap and refrigerate for two hours until firm. When chilled, roll out into a 9-inch circle on a floured board and place into an 8-inch pie pan. Refrigerate until ready to use.

3. Make the filling: Preheat oven to 400F. Place tofu in a food processor or blender and blend until creamy. Add pumpkin, Sucanat, 1/4 cup of the maple syrup, vanilla, salt, cinnamon, ginger and cloves and blend well.

4. Set aside some pecan halves for garnish. Toss remaining pecan pieces with remaining 2 tablespoons maple syrup in a small bowl and then place evenly on the bottom of the pie shell. Pour filling into pie shell and bake approximately 1 hour, or until tester inserted in the center comes clean. Set pie aside to let cool. garnish with remaining pecan halves.

NOTES
Sucanat is a great natural sweetener that you can read about here. If you don’t have Sucanat, you can use the sugar of your choice.

For vegetable shortening, I like Spectrum Organics which is trans-fat free and made with 100% Organic Expeller Pressed Palm Oil.

Source : http://www.care2.com/greenliving/vegan-pumpkin-pecan-pie.html

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