PUMPKIN TART WITH PECAN CRUST FOR THE CRUST Vegetable oil or butter, for preparing tart pan or pie plate 3/4 cup rolled oats 3/4 cup whole-wheat pastry flour or unbleached white flour 1/2 cup pecans, plus 16 pecan halves, lightly toasted, for garnish 1/2 teaspoon ground cinnamon Pinch of salt 1/4 cup canola oil 3 tablespoons maple syrup FOR THE FILLING 1 cup soymilk 1/4 cup arrowroot 1 can (16 ounces) solid-pack pumpkin 1/2 cup maple syrup 1 tablespoon grated fresh ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves

Set a rack in the middle of the oven and preheat the oven to 375°F. Lightly oil a 9-inch tart pan with a removable bottom or thoroughly grease a 9-inch pie plate. Set aside.

To prepare the crust, set the oats, flour, 1/2 cup pecans, cinnamon, and salt in the bowl of a food processor. Pulse until the mixture resembles coarse meal, stopping and scraping down the bowl as needed. Transfer to a medium-sized bowl.

In a measuring cup, whisk together the oil and maple syrup. Pour the liquid into the dry ingredients and blend thoroughly with a fork until the mixture forms a soft dough. Press the mixture into the prepared pan or plate. (Crimp the edges if using a pie plate.) Bake for 10 minutes. Set on a rack to cool.

To prepare the filling, blend the soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add all of the remaining ingredients except the pecan halves. Process until thoroughly blended and smooth, stooping and scraping down the work bowl as needed.

Pour the mixture into the crust and smooth the top with a spatula. Bake until the crust is lightly browned and the outside inch of the filling is set, about 35 minutes. (Do not be concerned if the center is still soft; it will firm up as the pie cools.)

Remove from the oven and set on the rack. Gently press the toasted pecan halves into the hot filling in 2 concentric circles. Cool to room temperature and then refrigerate until completely chilled, about 3 hours. Serve chilled or at room temperature. Leftovers may be refrigerated for up to 3 days.

Serves 8.

[The New Soy Cookbook, Lorna Sass]