Wednesday, November 30, 2011

Pumpkin Pecan Pie

Pumpkin pecan pie for Thanksgiving?? That sounds weird I know! I have been a long time pecan pie lover where as my husband loves pumpkin pie. I find pumpkin pie too bland, in fact the only way I've enjoyed it in the past is smothered in so much whipped topping that you couldn't tell that it was pumpkin at all. My husband thinks that pecan pie is too sweet, he's also not a big fan of nuts in anything he eats unless they are plain, served in a bowl, and next to a nice cold beer. So..... When I was browsing through my vegan cookbooks wondering what in the heck i was going to make for dessert I came to my newest cookbook Party Vegan, and there I found my answer. Robin Robertson the author of party vegan did an amazing job incorporating recipes for each and every holiday so that you can not only have a dinner for your family, but host an event for a large group of family or friends. I am in LOVE with this cookbook, you can find it on my Amazon spindle to the right of this page if you'd like to check it out.  Long story short this pie recipe brought both our loves of pie together, awww how romantic! 


For the crust:
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ½ cup vegan margarine, cut into small pieces
  • 3 tablespoons ice water, plus more if needed
For the topping:
  • 1 cup coarsely chopped pecans
  • 1/3 cup pure maple syrup
  • 2 tablespoons vegan margarine, melted
For the filling:
  • One 16-ounce can solid-packed pumpkin
  • 4 ounces firm silken tofu, drained and patted dry
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder


For the crust:
In a food processor, combine the flour, sugar, and salt, pulsing to blend. Add the margarine and pulse to combine until the mixture resembles coarse crumbs. Add the water a little at a time and pulse until the dough just starts to hold together. Remove the dough from the food processor and shape it into a disk. Wrap it in plastic wrap and refrigerate for 30 minutes.
For the topping:
In a small bowl, combine the pecans, maple syrup, and margarine. Stir to combine. Set aside. Preheat the oven to 350 degrees.
For the filling:
In a food processor, combine the pumpkin, tofu, maple syrup, and vanilla, and process until well blended. Add both sugars, cinnamon, allspice, ginger, nutmeg, cloves, salt, cornstarch, and baking powder. Process until smooth and well combined.
Roll out the dough on a lightly floured work surface to about 10 inches in diameter. Fit the dough into a 9-inch pie plate. Trim and flute the edges. Pour the filling into the crust. Bake for 30 minutes.
Remove from the oven and sprinkle with the pecan topping. Return to the oven and bake 30 minutes longer. Let cool to room temperature on a wire rack, then chill in the refrigerator for 5 hours or until set.

Recipe by Robin Robertson, Photos by Laura Spear 

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