Summer "Pumpkin" Pie with Crunchy Pecan Topping
Recipe GLPR5fec8f1c536f41
A refreshing summer twist on classic pumpkin pie, this vegan dessert replaces traditional pumpkin with silky pureed zucchini blended with warm spices, topped with a crunchy caramelized pecan crust. The filling is creamy and perfectly spiced with cinnamon, ginger, and nutmeg, while the toasted pecan topping adds delightful texture and sweetness.
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Ingredients
14 oz extra firm tofu
2 cups steamed and pureed zucchini
½ cup brown sugar
¼ cup maple syrup
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground nutmeg
pinch salt
1 unbaked 9-inch pie crust
1 tablespoon coconut oil
1 cup raw pecans, roughly chopped
Directions
Preheat oven to 450°F.
In a blender, combine the extra firm tofu, pureed zucchini, brown sugar, maple syrup, cinnamon, ginger, nutmeg, and salt. Blend on high speed until the mixture is completely smooth and creamy, about 1-2 minutes.
Pour the filling into the unbaked pie crust, spreading evenly.
Place the pie in the preheated oven and bake at 450°F for 15 minutes.
Reduce the oven temperature to 350°F and continue baking for 20 minutes. While the pie is baking, prepare the pecan topping.
In a small bowl, combine the chopped pecans, 2 tablespoons brown sugar (or additional sweetener), and 1 tablespoon coconut oil. Toss until all the nuts are evenly coated with the sugar and oil mixture.
Remove the pie from the oven and carefully spread the pecan mixture evenly over the top. If the pie crust edges are browning too quickly, cover them loosely with aluminum foil to prevent further browning.
Return the pie to the 350°F oven and bake for an additional 20 minutes, until a toothpick inserted into the center comes out clean.
Remove the pie from the oven and allow it to cool completely to room temperature on a wire rack, about 1 hour.
Transfer the cooled pie to the refrigerator and chill for at least 2 hours or overnight before slicing and serving.
