Description
This delicious (and healthier) vegan, oil-free and gluten-free pecan pie will delight even your most discerning Thanksgiving guests.
Scale
Ingredients
- 12.3 ounces firm or extra-firm silken tofu (1 package of Mori-Nu)
- ¼ cup cold almond milk + 1 tablespoon
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ cup vegan sugar
- ½ cup brown sugar (I use sucanat which is a less-processed substitute for brown sugar)
- 2 tablespoons non-GMO corn starch
- ½ cup + 2 tablespoons maple syrup
- 2 tablespoons black strap molasses
- 2 cups pecan halves
- Vegan pie-crust (gluten-free if desired)
Instructions
- Prepare your pie crust per the instructions.
- Preheat the oven to 350 degrees.
- Crumble the tofu into a food processor or blender and add the milk, vanilla, and salt. Puree until smooth, scraping down the sides as needed.
- In a small sauce pan heat the sugars, cornstarch, maple syrup and molasses over medium heat, stirring frequently with a whisk. You should see bubbles start forming. Once this happens stir constantly until it becomes thick and syrupy, which could happen as early as 5 minutes.
- Do not overcook. If it begins boiling reduce the heat a bit. For me at 10 minutes I had a caramelization disaster where the whole concoction turned back into granulated sugars and I had to start over.
- When the caramel is done, transfer it to a mixing bowl and add the tofu mixture while the caramel is still hot. Mix well.
- Fold in the pecans and combine.
- Transfer to the prepared pie crust and bake for 40 minutes or until the pie appears to be set. It might still be a bit wiggly.
- Cool for a few hours before serving.