pumpkin nut pie is spicy and heartier than traditional pumpkin pie, pumpkin nut pie is easy to make and a real crowd pleaser during the holidays.

Ingredients 

CRUST

1 Graham Cracker Crust

prepared in a 9-inch pie pan

PUMPKIN FILLING

1½ cups silken tofu,

well drained

1 cup canned pumpkin

1 cup granulated sugar

2 teaspoons cornstarch

1 teaspoon vanilla extract

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

(optional)

WALNUT TOPPING

1/3 cup chopped walnuts

2 tablespoons brown sugar

1½ tablespoons vegan butter

substitute, at room temperature

1 teaspoon ground cinnamon

Method 

To make the filling,

preheat the oven to 350 degrees F. 

Combine all the filling ingredients in a food processor or blender and process until very smooth and creamy. Pour into the cooled crust. Bake for 40 minutes.

To make the topping,

combine all the ingredients in a small bowl. After the pie has baked for 40 minutes, remove it from the oven and immediately sprinkle the topping evenly over the top. 

Return the pie to the oven and bake for 20 minutes longer, or until the topping is golden brown and the filling is set. Cool, cover loosely, and refrigerate for 4 to 8 hours before serving. 

Bring to room temperature before serving. Store leftovers loosely covered in the refrigerator.