This is one I made this week with fresh sweet potatoes.
Preheat oven to 400 degrees.
For the crust:
Blind bake a home made or pre-made crust (I use Wholly Wholesome crusts, they are delicious and vegan!) for about 8-10 minutes. Make sure to prick crust with a fork so it doesn't bubble up, then lightly cover with a double layer of tin foil to prevent over-baking (though I forgot to cover it this time and it was fine :-) Once you are done blind baking the crust, turn oven down to 375.
For the filling:
In a food processor combine the following and process until well combined.
1 package 12 oz aseptic firm, silken tofu (regular or light is fine)
1 can organic pumpkin or sweet potato, OR, about 2 cups freshly cooked sweet potato, pumpkin, squash, etc. If you use fresh pumpkin or squash, you'll need to drain it well or add more dry ingredients (or maybe some breadcrumbs, etc.) to balance the moisture.
1/4 cup cornstarch or 2 tablespoons arrowroot powder
1 tsp Adobo
1/2 to 1 tsp cumin
1 tsp smoked paprika
juice of one organic lime
1 tablespoon (or more or less depending on your tastes) of Cholula hot sauce
1 tsp sea salt or Kosher salt
Turn out mixture into a large bowl and add:
One can of rinsed and drained organic black beans
One cup of frozen organic corn
1/4 to 1/2 cup of fresh cilantro, chopped
Stir the mixture well to combine. Taste for salt and spices and adjust as desired. Fill pie crust with filling.
For topping, mix together the following and sprinkle on top of pie:
1/2 cup of chopped, raw organic walnuts
1/2 cup Daiya cheddar style cheese
1/2 cup fresh breadcrumbs (or you can add more walnuts!)
Bake pie at 375 for 45 to 55 minutes or until pie is set and edges of crust are just turning golden brown. Let cool about 15 minutes before slicing.
Serve with hot sauce, vegan sour cream (I love Tofutti brand), chopped cilantro, and fresh guacamole if you've got it!