Traditional smells and tastes with a distinctively vegan personality. Yummy and so fall:)
3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup canola oil (save calories and fat by using applesauce instead)
3 tablespoons real maple syrup
1 cup soy milk
1/4 cup arrowroot powder or cornstarch
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
1 tablespoon grated fresh ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Preheat oven to 375 degrees F. Spray a 9 inch pie plate. Spread nuts
over a baking pan. Toast for 7-10 minutes on middle shelf, or until the
smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a
pinch of salt in a food processor. Pulse until mixture becomes a coarse
meal. Whisk together oil and 3 tablespoons maple syrup, and mix into
dry ingredients to form a soft dough. Press mixture into pie plate.
Crimp edges. Bake for 10 minutes, and set aside to cool.
Blend soymilk and arrowroot in the food processor until the arrowroot
is completely dissolved and the mixture is smooth, about 15 seconds.
Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2
teaspoon salt, nutmeg, and cloves; blend until smooth. Pour filling
into crust, and smooth the top.
4. Bake for about 35 minutes, or
until the crust is lightly browned and the outside inch of the filling
is set. Don't worry if the center is still soft; it firms up as the pie
cools. Transfer pie to a wire the rack. Gently press toasted pecan
halves into hot filling in 2 circles. Cool to room temperature, and
then chill until set, about 3 hours. Serve chilled or at room
NUTRITION INFO (per serving)
Fat: 15.6 g
Carbohydrates: 47 g
Protein: 6.9 g