Pecan Crust:

Step 1

Preheat the oven to 350°F (180°C, or gas mark 4). Lightly oil a 9-inch (23-cm) pie plate.

Step 2

Spread the pecans (the 3/4 cup for the filling plus the 16 that will be used for decorating) on a cookie sheet. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen.

Step 3

Combine the oats, flour, toasted pecans (all but the 16 for decorating), cinnamon, and salt in a food processor bowl. Pulse until the mixture becomes a coarse meal.

Step 4

Pour in the oil and maple syrup and pulse until the dry and wet ingredients are just combined.

Step 5

Press this mixture into the prepared pie plate. Bake for 10 minutes, then set aside to cool.

Pumpkin Pie:

Step 6

In a food processor, blend together the tofu, pumpkin puree, maple syrup, brown sugar, cornstarch, cinnamon, salt, nutmeg, ginger, and cloves until the mixture is completely smooth and creamy. You may have to scrape down the sides of the bowl a few times.

Step 7

Pour the filling into the baked crust, and smooth the top with a spatula.

Step 8

Bake for about 40 to 45 minutes, or until the crust is lightly browned and the outermost inch (2.5 cm) of the filling is set. Don't worry if the center is still soft; it continues to firm up as the pie cools.

Step 9

Transfer the pie to a wire rack. Gently press the 16 toasted pecan halves into the filling in 2 concentric circles (or any design you like). Cool to room temperature and then chill until set, 1 to 2 hours.

Serve chilled or at room temperature.