VEGAN PUMPKIN PECAN PIE

Serves 12

Silken tofu is a priceless ingredient when it comes to making smooth and creamy pies like this one. Vegan pumpkin pecan pie will stand up well on any holiday dessert buffet.

Ingredients

Crust
2 1/2 cups all-purpose flour
1/2 cup pecan pieces
1 teaspoon salt
1 tablespoon sugar
1 cup non-hydrogenated vegetable shortening

Filling
1 (16-ounce) package extra-firm lite silken tofu, drained
1 (15-ounce) can pumpkin purée
1/2 cup sugar
1/4 cup plus 2 tablespoons maple syrup, divided
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pecan halves, divided
Non-dairy topping (optional)

Method

For the crust, pulse flour, pecans, salt and sugar in a food processor until pecans are finely ground. Add shortening and pulse until almost combined, then add 3 tablespoons ice water and pulse until just blended. Gather dough into two balls then press each into a disc. Wrap each in plastic wrap and chill for several hours until firm.

When ready to make the pie, set one disc out at room temperature for 15 minutes to soften slightly. On a floured surface, roll out dough into a (10- to 11-inch) circle and carefully transfer to a (9-inch) pie plate. Press crust back together where needed and crimp edges as desired; chill until ready to use. (Reserve remaining pie dough for another use.)

Preheat oven to 400°F. For the filling, blend tofu in a food processor until creamy and smooth. Add pumpkin, sugar, 1/4 cup of the syrup, vanilla, salt, cinnamon, ginger and cloves and purée until smooth; set aside.

Reserve 8 pecan halves as a garnish then toss remaining pecans with remaining 2 tablespoons syrup and arrange evenly on the bottom of the pie shell. Pour pumpkin filling into pie shell and bake until just set and a toothpick inserted in the center comes out clean, about 1 hour.

Set pie aside to let cool then top with non-dairy topping, if you like, and decorate with reserved pecans.

Nutrition

Per serving (1 piece/155g-wt.): 430 calories (240 from fat), 27g total fat, 5g saturated fat, 0mg cholesterol, 330mg sodium, 42g total carbohydrate (3g dietary fiber, 18g sugar), 7g protein

Ingredients

(Notes from Vimala

"When you use organic ingredients think how much healthier you will feel.  I've been craving these light chewy droplets of yum. They are much easier to make when the weather outside is dry.  Hope you enjoy this new recipe I found.")

• 5 ounce(s) bittersweet chocolate (60-75% cacao), divided
• 2 tablespoon(s) unsweetened cocoa powder (preferably Dutch-process), sifted after measuring if lumpy
• 3 tablespoon(s) cocoa nibs, optional
• 1/3 cup(s) egg whites (about 3 large), at room temperature
• 1/2 teaspoon(s) cream of tartar
• 1/2 cup(s) sugar, divided (use 1 1/2 teaspoons less if cocoa nibs are omitted)
• 1/2 teaspoon(s) vanilla extract

Directions

1. Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.
2. Coarsely chop 3 ounces of chocolate and place it in a small microwave-safe bowl. (Alternatively, see "No Microwave?" below.) Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.
3. Chop the remaining 2 ounces chocolate into pieces the size of mini chocolate chips. Combine in a small bowl with cocoa and cocoa nibs (if using).
4. Combine egg whites and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form. Immediately add about 2 tablespoons sugar; beat for 1 minute. Slowly, about a tablespoon at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix. Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.
5. Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top but still soft inside, 8 to 12 minutes. Transfer the pans to wire racks and let stand for 1 to 2 minutes. Then slide the paper from the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies from the parchment paper using a wide-bladed spatula.
6. Shopping Tip: If you add the optional cocoa nibs to the batter, the flavor-texture combination will be even more interesting and complex. Nibs, which are bits of roasted and hulled cocoa beans, are crunchy and have a pure (unsweetened) chocolate taste. Some brands of nibs are coarser than others. For these cookies, the nibs should be the size of finely chopped nuts. If necessary, simply chop them to obtain the right consistency. No Microwave? Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts completely.