Pumpkin Pie - Vegan

• 1 pie crust
• 12 ounces silken tofu
• 2 cups pumpkin puree
• 12 cup pure maple syrup
• 12 cup light brown sugar, fimly packed
• 14 cup cornstarch or 14 cup arrowroot
• 1 12 teaspoons cinnamon
• 12 teaspoon salt
• 14 teaspoon nutmeg, freshly grated
• 14 teaspoon ginger
• 18 teaspoon clove
• 16 toasted pecans, for topping

1. Preheat oven to 350 degrees.
2. Prepare pie crust.
3. Blend together the pumpkin, tofu maple syrup, brown sugar, cornstarch, and spices until the mixture is smooth and creamy.
4. Pour into prepared crust, and smooth top of filling with a spatula.
5. Bake for about 40-45 minutes, or until crust is lightly browned and the outermost inch of the filling is set.
6. Don't worry is the center is still soft, it will continue to firm up as the pie cools.
7. Gently press the toasted pecan halves into the filling.
8. I did 2 concentric circles.
9. Cool to room temperature and then chill until set, 1-2 hours.
10. can be served chilled or at room temperature.

crust, silken, pumpkin puree, maple syrup, light brown sugar, cornstarch, cinnamon, salt, nutmeg, ginger, clove, pecans

Taken from www.food.com/recipe/pumpkin-pie-vegan-404506 (may not work)