The natural sweetness of the pumpkin and pure maple syrup makes this pie sweet as can be. Combined with the protein and good fats from the tofu and the pecan nuts, balanced with the fibre from the brown rice flour this is a well-rounded, sweet treat for the holiday season.
This delicious dessert is gluten-free, an also free of yeast, dairy, refined sugar and eggs. Plant-based, heart-healthy and full of flavour.
Thank you to my good friend Kylie Delfino for the inspiration for this recipe.
- 2 cups of pecans
- 1 cup of brown rice flour
- Pinch of sea salt
- 1/3 cup of olive oil
- 1/3 cup of maple syrup
- 1 12oz pack of silken tofu (please choose organic)
- 2 cups of cooked pumpkin, pureed (can use canned pumpkin puree but not pumpkin pie filling)
- ½ cup of maple syrup
- 1 tsp of pure vanilla
- 1 tbs of pumpkin pie spice (or blend your own with Kylie’s personal blend)
Kylie’s personal pumpkin pie spice blend
- ¼ tsp ground cloves
- ¼ tsp allspice
- 1 tsp ground ginger
- 1 tsp cinnamon
- Combine pecans, brown rice flour and salt in a food processor and blend with an S blade until it becomes a crumb-like texture.
- Add oil and maple syrup and fold with a spatula until it makes a firm ball.
- Transfer ball to greased glass pie dish and flatten with hands to make the pie crust. Puncture with a fork and bake for 15 minutes in a 350F oven.
- Wrap tofu in a paper towel to remove excess moisture, then in a clean food processor process tofu until smooth.
- Add remaining ingredients and blend until velvety smooth.
- Pour filling into pie shell and bake for 50 minutes at 350F.
Tip: wrap foil around edges of the crust to prevent burning.