Recipe from Colleen Patrick-Goudreau’s “The Joy of Vegan Baking”
Preheat the oven to 350° F.
Spread the pecans on a cookie sheet. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside for garnish. In a food processor, blend together the tofu, pumpkin purée, maple syrup, brown sugar, cornstarch, cinnamon, salt, nutmeg, ginger, and cloves until the mixture is completely smooth and creamy. You may have to scrape down the sides of the bowl a few times. Pour the filling into the baked crust, and smooth the top with a spatula. Bake for about 40 to 45 minutes, or until the crust is lightly browned and the outer-most inch of the filling is set. Don’t worry if the center is still soft, it continues to firm up as the pie cools. Transfer the pie to a wire rack. Gently press the 16 toasted pecan halves into the filling in 2 concentric circles (or any design you like). Cool to room temperature and then chill until set, 1 to 2 hours. Serve chilled or at room temperature. Serves 8 slices.