Vegan Pumpkin Tart With Pecan Crust

Ingredients

• 3/4 cup pecan halves
• 3/4 cup rolled oat
• 3/4 cup whole wheat pastry flour
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1/4 cup canola oil
• 3 tablespoons real maple syrup
• 1 cup soymilk
• 1/4 cup cornstarch

• 1 (15 ounce) can pumpkin puree
• 1/2 cup real maple syrup
• 1 tablespoon grated fresh ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon grated fresh nutmeg
• 1/8 teaspoon ground cloves

Directions

1. 1

   Preheat oven to 375 degrees F. Spray a 9 inch pie plate. Spread nuts over a baking pan. Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.

2. 2

   Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor. Pulse until mixture becomes a coarse meal. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.

3. 3

   Blend soymilk and cornstarch in the food processor until the cornstarch is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; blend until smooth. Pour filling into crust, and smooth the top.

4. 4

   Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.