Pumpkin Pecan Pie - Dairy-free

This Thanksgiving I made the pumpkin pies for the family dinner. We have one person who cannot have dairy so I really wanted to make one pie that she could eat without worry. The result was a not too sweet, smooth, more mousse-like textured pie. It brought back memories of the pumpkin chiffon pie that the family bakery used to make. But J didn't like the texture, not close enough to standard pumpkin pie. If you're like him, follow the directions to stir in the pumpkin. Most dairy-free pumpkin pie recipes are vegan - this one is not. I think the egg helps it set more nicely but you could substitute 2 tablespoons of cornstarch if eggs are not an option.

Dairy-free Pumpkin Pecan Pie
16 ounces silken firm tofu (refrigerator section of large or asian grocery stores)
1/2 cup sugar
1 large egg (or 2 tablespoons cornstarch)
15 ounces canned pumpkin puree
1-1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup chopped pecans
1/4 cup brown sugar
9-inch deep dish pie crust in pan (non-dairy, if it matters)

Slice tofu in half longitudinally. Wrap each piece in several layers of paper towels or lint-free dish towels. Put them on a plate, put a plate on top and put a couple weights (like cans of pumpkin) on the upper plate to press down gently. Let tofu drain for about 20 minutes. Unwrap tofu and put in a food processor or blender.

Preheat the oven to 425°F. Place pie crust on a baking sheet for stability and in case of drips.

Process or blend tofu until smooth. Add sugar and egg. Pulse to combine. For smooth pie, add pumpkin and spices; pulse to combine thoroughly. For more textured pie, remove filling to a large bowl, add pumpkin and spices; stir to combine thoroughly.

Pour filling into prepared pie crust. Sprinkle pecans evenly over filling. Sprinkle brown sugar evenly over pecans.

Bake at 425°F for 10 minutes then reduce temperature to 325°F and continue baking an additional 30 to 40 minutes, until the center of the pie jiggles slightly when nudged but the edges do not. Cool completely before serving.