Perfect Pumpkin Pie & Candied Walnuts

By: Fran Costigan


For the pie:

6 tablespoons of pure maple syrup
1 9-inch of homemade or store bought vegan pie dough finished edge, refrigerated
1 box of organic firm silken tofu
1 can of organic pumpkin puree
1/4 cup of pure maple syrup grade B or amber
5 tablespoons of whole cane sugar
1 teaspoon of cinnamon
1/4 teaspoon of sea salt
1/8 teaspoon of ground ginger
1/8 teaspoon of grated nutmeg
1/8 teaspoon of ground clove
2 teaspoons of pure vanilla extract
3 tablespoons of arrowroot powder   

For the candied walnuts:

2 teaspoons of organic molasses
1/8 teaspoon of apple cider vinegar
pinch of fine sea salt
1/2 cup of walnut halves


For the pumpkin pie: 

  1. Position a rack in the lowest section of the oven and another rack in the middle. Preheat oven to 375° F.
  2. Make the filling: Puree the tofu in a food processor 2 to 3 minutes. Scrape down the sides of the bow. Add the maple syrup and process 1 minute. Add all of the remaining ingredients, except the arrowroot, and process until the mixture is absolutely smooth and no traces of tofu are visible. You may need to do this in batches depending on the size of your processor. Then, add the arrowroot and process to combine.
  3. Pour the filling into the chilled piecrust. The filling comes almost to the top of the crust. Bake the pie on the lower rack for 15 minutes.
  4. Reduce the oven temperature to 350° F. Move the pie to the upper rack and bake for 15 minutes, or until the filling is shiny and dark-golden brown. The top may crack and the very center may jiggle when the pie is moved, but it will firm as it cools. A knife inserted near the center will come out coated but not wet and should feel hot.
  5. Place the pie on a rack and cool to room temperature. Refrigerate uncovered for 6 hours or overnight before slicing but serve at room temperature.

For the candied walnuts: 

  1. Pour the maple syrup and molasses into a Circulon saucepan. Bring to a boil over medium heat. Immediately reduce the heat to low.
  2. Add the vinegar and salt and simmer 30 seconds. Add the walnuts and stir to coat with the syrup. Remove from the heat.
  3. Spoon the candied nuts into a shallow heatproof dish and cool to room temperature. Store in a covered jar at room temperature for 2 to 3 days.