This is a new take on an old favorite. Dates add great flavor and texture to the creamy spiced filling in this vegan pie. The nutty pecan crust is the perfect contrast to the velvety smooth pumpkin filling. Don’t wait until Thanksgiving to try this one!
Recipe information
Yield
serves 8
Ingredients
Nut Pastry Crust, made with pecans, unbaked (page 78)
1 (15-ounce) can plain organic pumpkin purée
12 ounces firm silken tofu
1/4 cup canola oil
1 cup pitted dates, soaked in hot water for 30 to 40 minutes and drained
1/2 cup light agave nectar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
Soy whipped cream, for garnish (optional)
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Blend the pumpkin, tofu, canola oil, dates, agave nectar, cinnamon, cloves, nutmeg, and vanilla extract in a food processor until very smooth, scraping down the bowl occasionally, about 2 to 3 minutes. Make sure all the dates have been blended well. Pour the filling into the unbaked pie crust and bake for 40 to 45 minutes, until firm and golden. Cool before serving. Soy whipped cream makes a delicious accompaniment.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
