Vegan Pumpkin Spice Pie

If you've been shopping at the Co-op for a while you've probably met Steve, our Grocery/Bulk Manager. If you haven't met Steve, you should stop by and seek him out. Tell him you've heard he makes the best vegan pumpkin pie this side of the Rockies. He'll love to hear from you, even if he looks at you like you're an alien. I digress... here's Steve Snyder's (no longer) top secret....

Vegan Pumpkin Spice Pie

Ingredients:
- 1 1/2 cups mashed baked pumpkin (preferably a sugar pie pumpkin from the Co-op)
- 1 1/2 cups firm Tofu (Silken works well)
-1/2 cup maple syrup
-1 1/2 tsp. cinnamon
-1/2 tsp. Nutmeg
-1/2 tsp. Ginger
-1/4 tsp. allspice
-1/4 tsp. cloves
-1/2 tsp. Sea Salt
-Walnuts, pecans, almonds... to top if desired.

1. Combing Pumpkin, tofu, syrup, salt, and spices in food processor or blender and puree until mixture is consistent
2. Pour into 9" crust and bake in oven at 375 for 30minutes. Check firmness and bake for another 5-10 minutes as required.
3. Place the pie on a rack to cool and set for at least two hours.

Now, check this crust recipe out. Its totally different from what I usually do... because I'm way into butter, but it looks delicious and hearty none-the-less.

Nut Pie Pastry

Ingredients
-3/4 cup whole flour
-3/4 cup rolled oats
-3/4 cup mixed Almonds, walnuts, cashews & sunflower seeds (chopped)
-1/2 tsp. cinnamon
-1/2 tsp. cardamom
-pinch of sea salt
-1/4 cup + 1 Tbsp. Canola oil
-4 Tbsp. Maple Syrup
-1 Tbsp. Water (optional
-oiled 9" Pie Plate

1. In a large bowl blend flour, oats, chopped nuts, salt & spices
2. In a liquid measuring cup whisk together oil & syrup
3. Make a well in the center of dry ingredients and pour in the liquids. Stir with a fork or hands to form a coarse dough.
4. Press dough into oiled pie plate firmly without creating thin spots.
5. Fill with pie or freeze for later use.

Wooooohh... now thats a pie.
Don't forget, Co-op Country Fair Bake-off! But be careful, this recipe might be popular now that its publicized :)