Chef: Laura Theodore; TheJazzyVegetarian.com
Makes: 8 servings
Prep Time: 45 min
Chill Time: 2-4 hrs (Make whip cream first)
Cook Time: 40-50 min
Total Time: 2 hrs
10 lg pitted Medjool dates, plus more as needed
½ c pecan halves
¾ c rolled oats
14 -16 oz firm regular tofu
1 can (about 16 oz) pumpkin puree
2/3 c maple sugar
1 T maple syrup
½ t vanilla extract
1 ½ t pumpkin spice
1/8 t sea salt
Bourbon Vanilla Whipped “Cream”
14-16 oz extra firm regular tofu (drained; sprouted variety is preferred)
3 T maple syrup
1 t bourbon or vanilla extract
Preheat the oven to 350 degrees F. Line a 9” pie plate with unbleached parchment paper
Put dates, pecans and oats in a high-performance blending appliance and process until the mixture forms a dough.
If the mixture is still too crumbly to hold together, add more pitted dates, on at a time, until the consistency is doughy.
Form the date mixture into a ball and place it in the center of the prepared pie plate.
Press the date mixture evenly over the bottom of the plate, pushing it up the sides of the pie plate as you go, to make a crust.
To craft a pretty edge to the crust, use your index finger to push the inner edge of the crust out, while pinching the outer edge in with the thumb and index finger of your other hand to make a classic scalloped edge around the pie crust.
Put all the filling ingredients in a blender and process until smooth.
Pour the filling into the crust and bake for 20 min.
Remove the pie from the oven and cover the crust edges with small strips of foil
Bake the pie for 20 to 30 min more, or until the filling is somewhat firm to touch (the center will be slightly soft).
Place the pie on a wire rack to cool completely.
Before serving, pipe with whipped “cream” around the perimeter of the pie using a star tip, or simply serve a dollop of the whipped “cream” on the side.
Bourbon Whipped Cream
Put all the ingredients in a blender and process until smooth.
Taste and add more maple syrup for greater sweetness.
Refrigerate for 2 to 4 hours before serving or up to 24 hrs and serve.
If you are serving the pie warm, let it stand at the room temperature for 45 min to 1 hr before serving.
If you are serving the pie chilled, cool, then cover it with foil and place it in the refrigerator for 3 to 24 hrs before serving.
Cover tightly and store in the refrigerator.
Left over pie will keep about 2 days.
If desired, you may use a rolling pin to roll the dough into a 10” round before placing it in the pie plate.
With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian.
Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com Streaming Online Television Channel: www.jazzyvegetariantv.com Social Media: https://www.facebook.com/JazzyVegetarian/ Youtube: https://www.youtube.com/user/thejazzyvegetarian