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Vegan Pumpkin Pecan Pie

yield: 4 total time: 75 minutes
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Ingredients

  • 1/2 cup Earth Balance
  • 1/2 cup coconut oil
  • 1/4 cup sucanat or brown sugar or white sugar
  • 1 cup whole grain spelt flour
  • 1 cup unbleached all-purpose flour
  • 2 tablespoons ground flax
  • 1/2 cup non dairy milk I used Original Almond Breeze
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup pecans
  • 1 tablespoon pure maple syrup
  • 2 cups pumpkin
  • 12 ounces silken tofu
  • 1/2 cup sucanat or brown sugar
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine grain sea salt
  • 2 teaspoons pumpkin pie spice OR: 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon cloves
  • 2 tablespoons cornstarch I didn’t use for this pie, but next time I would to firm up filling

Nutrition

  • Calories : 790 calories
  • Carbohydrate : 84 grams
  • Fat : 48 grams
  • Fiber : 7 grams
  • Protein : 15 grams
  • SaturatedFat : 26 grams
  • Sodium : 470 milligrams
  • Sugar : 40 grams
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