By The Gracious Vegan
Make this for Thanksgiving and you will be showered with praise. It’s not whole-food unprocessed, but it’s incredibly delicious and can show omnivores how good desserts can be without dairy and eggs.
Makes: 12 slices
Preheat oven to 365° F.
Crust. Use a food processor to break down the gingersnap cookies into crumbs
9 ounces gingersnap cookies
Add the following ingredients and process briefly until incorporated.
1 teaspoon ground ginger
1 teaspoon ground cinnamon
5 Tablespoons vegan butter, melted
Transfer the crumbs to a 9-inch springform pan and pat with your hands into the bottom and up the sides (about 1 - 1.5 inches). Bake the crust for 5 minutes.
Sweet potato layer. Process the following ingredients in the food processor until smooth.
1.5 cups cooked sweet potato (18 ounces baked or microwaved, skins removed)
1/2 cup light brown sugar
1/2 cup tofu (I prefer firm silken tofu that comes in the vacuum pack) (see more tofu needed below)
2 teaspoons pumpkin pie spice
2 teaspoons cornstarch
Carefully spread the sweet potato mixture over bottom of pie shell.
Pecan layer. Sprinkle the pecans over the sweet potato layer.
3/4 cup chopped pecans
Process the following ingredients in the same food processor.
1/2 cup dark corn syrup
3/8 cup tofu (same recommendation as above)
1/4 cup light brown sugar
2 tablespoons vegan butter, melted
1 teaspoon arrowroot powder or cornstarch
1/2 teaspoon vanilla extract
Pour the corn syrup mixture gently over the nuts and smooth it out evenly.
Bake for 60 minutes or until the top is bubbly and the filling looks almost fully set. Cool on wire rack.
Serve with Vegan Whipped Cream.
Timing: Hands-on time 30 minutes; Total time 90 minutes + cooling
Nutrition: About equal processed and unprocessed ingredients.
Nutritional information per serving: 336 calories, 13g fat, 3g sat. fat, 52g carbs, 255mg sodium, 2mg fiber, 3g protein
Gluten-free if gluten-free crust is used