Vegan Salted Maple Ginger Pie

Preparation

1. Start the filling:

   1. Step 1

      Soak the cashews: Add the cashews to a small bowl, amply cover with water and let sit for 2 hours, until very soft.

   2. Step 2

      While the cashews soak, steam the sweet potato: Fill a saucepan with an inch or two of water and place a steamer basket inside. Bring water to a boil over high, add the sweet potato to the basket and cover. Reduce heat to medium-low and steam for 40 to 50 minutes, until a fork can pierce the potato with no resistance. Halve the sweet potato. When the sweet potato is cool enough to handle, scoop out and mash the flesh. (You should have about 1 cup.)

2. Make the crust:

   1. Step 3

      While the sweet potato steams, heat the oven to 350 degrees. With a paper towel or your hands, grease a 9-inch springform pan all over with coconut oil.

   2. Step 4

      In a food processor, pulse the gingersnap cookies and the pecans until finely ground. Add the coconut oil, brown sugar and salt, and pulse until the mixture looks like damp sand, scraping down the sides as needed.

   3. Step 5

      Transfer the crumbs to the pan and wipe out the food processor (you don’t need to do a thorough wash). Using your fingers or the bottom of a dry measuring cup, evenly press the crumbs into the bottom and about an inch up the sides of the pan. Bake for about 10 minutes, until firm and lightly toasted. Let the crust cool while you blend the filling.

3. Finish the filling:

   1. Step 6

      Drain the cashews and add to the food processor with the maple syrup and blend until silky. Add the mashed sweet potato, tofu, brown sugar, coconut oil, fresh ginger, cornstarch, maple extract and salt. Blend until silky, stopping to scrape down the sides of the bowl as needed. Pulse a few times more to combine. Pour the filling into the cooled crust and bake for 25 minutes.

4. Make the topping:

   1. Step 7

      Meanwhile, in a small bowl, mix the pecans, brown sugar, flour and salt until combined. Dot the mixture with the coconut oil, and then use your hands to squeeze and press the mixture into clumps, distributing the coconut oil throughout. Set aside. 

   2. Step 8

      Remove the pie from the oven and sprinkle the topping in a ring around the edges. Return to the oven and bake for 25 minutes more, until the filling is lightly golden and set, and the topping is fragrant and toasted. Let rest on a wire rack until the pan is cool to the touch, then transfer to the refrigerator to cool completely, at least 5 hours and ideally overnight. To serve, gently release the sides of the springform pan and slice, cleaning the knife as needed between cuts.