In a food processor, combine flour, pecan, salt and sugar until pecans are ground. Add shortening and pulse until almost combined. Add water and pulse until just blended. Divide in two, gather into a ball and press into a disc. Wrap in plastic wrap and refrigerate for several hours until firm. Roll out to 1/4 inch thick on a lightly floured surface and fit into an 8 inch pie pan. Refrigerate until ready to use.

Pre-heat oven to 400 degrees F. Blend tofu in a food processor or blender until creamy smooth. Add pumpkin, sugar, 1/4 cup maple syrup, vanilla and spices; blend well. Set aside. In a small bowl, toss pecan pieces with maple syrup. Place evenly on the bottom of the pie shell. Pour filling into pie shell and bake approximately 1 hour or until a toothpick inserted in the center comes clean. Let cool then top with non-dairy topping and decorate with pecan halves.

Courtesy of Whole Foods Market