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By Torie M.

Ingredients

• 1 vegan pie crust
• toasted pecan halves
• 12 ounces silken tofu
• 2 cups pumpkin puree
• 1/2 cup maple syrup
• 1/2 cup firmly packed light brown sugar
• 1/4 cornstarch
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ground ginger
• 1/8 tsp. ground cloves

Directions

1. Put tofu, pumpkin puree, maple syrup, brown sugar, cornstarch, cinnamon, nutmeg, ginger, and cloves in the blender
2. Pour into vegan pie crust
3. Bake 40-45 mins at 350F
4. Place toasted pecans in concentric circles while pie is hot
5. Cool to room temperature, then chill for 1-2 hours