Maple Pecan Pumpkin Pie

By: Carolyn Scott of The Healthy Voyager

For a wonderful and season appropriate dessert, try making maple-pecan pumpkin pie. It's an easy recipe anyone can make but you'll impress guests or family with this pumpkin pie because it's simply delicious. Try it today!

Ingredients

2 egg replacers, prepared1
1 (16 ounce) can pumpkin
1/2 cup sugar
1/4 cup pure maple syrup
1 teaspoon pecan extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup soymilk
1/4 cup cornstarch
1 unbaked vegan pie crust
Maple Pecans:
4 ounces pecan halves (about 1 cup)
2 tablespoons pure maple syrup
1 tablespoon sugar

Instructions

Prepare pie shell. Preheat oven to 350 degrees F.
In large bowl or blender, beat egg replacer lightly. Beat in remaining ingredients, except for Maple Pecans, blending well to combine. Pour into pie crust.
Put pan onto a baking sheet (in case of drips). Bake for 60 minutes, or until a knife inserted in the center comes out clean.
Cool on wire rack and add maple pecans on top.
Position a rack in the center of the oven and preheat to 350 degrees F.
Spread the pecans in a roasting pan and bake until lightly toasted, about 8 minutes.
Pour the maple syrup over the nuts and toss to coat well. Bake, stirring occasionally, until the nuts have absorbed most of the syrup, about 7-10 minutes.
Pour the nuts into a bowl. Toss with a spoon, gradually adding the sugar, until the nuts are coated with the sugar. Cool slightly and break apart any nuts that are sticking together. Pour onto a baking sheet and cool completely before placing on pie.