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Vegan Pumpkin Pecan Pie

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Ingredients

1/2 cup coconut oil, melted OR 1/2 cup earth balance, melted

1/4 cup Sucanat (or brown sugar or white sugar)

1 cup whole grain spelt flour

1 cup unbleached all-purpose flour

2 tbsp ground flax

1/2 cup non-dairy milk (I used Original Almond Breeze)

1 teaspoon cinnamon

1/4 tsp salt

1/2 cup pecans + 1 tablespoon pure maple syrup

2 cups pumpkin

12 ounces Silken tofu

1/2 cup Sucanat (or brown sugar)

1/4 cup pure maple syrup

1.5 teaspoons pure vanilla extract

1/2 teaspoon fine grain sea salt

2 teaspoons pumpkin pie spice (OR: 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon cloves)

1-2 tablespoons cornstarch (I didn’t use for this pie, but next time I would to firm up filling)

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