| YIELD: 12 SERVINGS |
What could be more apropos for autumn than this flavor combo? If you’re looking for a wonderful alternative (or addition!) to Pumpkin Pie on Thanksgiving, look no further.
Directions
Preheat oven to 400°F.
Lightly grease the sides of an 8-inch springform pan.
In a small bowl, mix together the flaxseed meal and the water.
Let rest for 5 minutes, until gelled.
In a food processor, pulse together the pecans, salt, and brown sugar until the mixture resembles coarse crumbles.
Add in prepared flaxseed meal and pulse again until pecans come together into a loose dough.
Press into the bottom of the prepared springform pan and bake for 10 minutes.
In the meantime, clean the food processor and mix together the tofu, non-dairy cream cheese, sugar, ¼ cup brown rice flour, and lemon juice.
Blend until completely smooth, for about 2 minutes, scraping downsides as needed.
Scoop out about 1 cup of this mixture and spread evenly onto the crust to form a thin white layer.
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Ingredients
CRUST
1 tablespoon flaxseed meal
2 tablespoons water
2 cups pecans
¼ teaspoon salt
¼ cup brown sugar
FILLING
1 block firm silken tofu
2 (8-ounce) tubs nondairy cream cheese, such as Tofutti
1 cup sugar
¼ cup plus 2 tablespoons brown rice flour
¼ cup lemon juice
1 (15-ounce) can pumpkin puree
⅓ cup brown sugar
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
