Vegan Lover's Pumpkin Pecan Pie

Crust

• 1/4 cup soy or olive oil spread (non-hydrogenated)
• 1 TBS Xylitol (low-glycemic, all natural sweetener)
• 1TBS 1/2 cup whole wheat pastry flour (80)
• 1/2 cup soy protein isolate with 1/4 tsp. Baking soda mixed in
• Dash of sea salt and cinnamon

Mix together on low- soy butter, glycerine, and salt & cinnamon. Combine with flour and baking soda to form dough. Turn out onto floured surface and knead 3-4 times. Press evenly onto 9”oiled pan, and prick surface with a fork. Refrigerate one hour. Preheat oven to 180º. Bake shell for 10-15 minutes; set aside to cool.

Filling

• 2 cups canned pumpkin
• 3 TBS maple syrup
• ¼ cup soy or olive-oil spread (Smart Balance works)
• ¼ cup soft tofu
• ½ cup Xylitol
• 1 tsp Brown Rice Miso
• 1 TBS vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp ginger
• ½ tsp cloves

Topping

• 1 ½ tsp. Vanilla extract
• 1 ½ cup coarsely chopped pecans
• 1 TBS molasses
• 2 tsp vegetable glycerine (low glycemic nutrient)
• 1 tsp cinnamon

Preheat oven to 350º. Combine all filling ingredients in a blender or food processor and puree. Smooth into pie crust. Bake for one hour. For a caramelized effect without sugar- toss pecans with 2 tsp vegetable glycerine, 1 TBS Molasses and 1 tsp. cinnamon (It’s easiest to mix glycerine and molasses first). Press Pecan mixture into top of pie. Cool on a rack until firm.