Pumpkin Pie Biscotti from Razzle Dazzle Recipes

I love November! Not only do I get to spend time with family in the Howard household, but I get to eat yummy, homemade vegan dishes (ex. Mother’s Mushroom Gravy). I can’t wait to savor Mother’s yearly Thanksgiving dinner, my mouth waters just thinking about it (and it doesn’t take a lot to make a Basset drool!). In the meantime, I’m hoping I can convince my favorite chef to make as many pumpkin flavored recipes as possible before the season ends. If you’re looking to change things a bit this year, this recipe would make a pawmazing alternative to the traditional pumpkin pie. Enjoy!

3 1/2 cups flour
1 1/2 cups brown sugar, packed
2 Tsp baking powder
1/2 Tsp salt
2 Tsp pumpkin pie spice
1/2 cup canned pumpkin
1 Tbsp Ener-G and 4 Tbsp water mix (Instead of 2 eggs)
1 Tbsp vanilla
2 Tbsp soy margarine
1 1/4 cups pecans, coarsely chopped

Combine first 5 ingredients in a large bowl and stir well.
Combine pumpkin, Ener-G mix and vanilla – stirring well with a wire whisk.
Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened.
*Mixture will be very crumbly and will gradually become more moist after stirring.

Melt butter in a large skillet over medium heat and add pecans.
Cook, stirring constantly, until nuts are browned.
Remove from heat and cool completely.
Knead or gently stir cooled nuts into dough.

Place dough on a lightly floured surface and divide into four portions.
Lightly flour hands and shape each portion into a 1×15 inch slightly flattened log.
Place logs 3 inches apart on lightly greased large cookie sheet.

Bake at 350 degrees Fahrenheit for 23 minutes. Cool logs for 15 minutes. Reduce oven temp to 300 degrees Fahrenheit.

Cut each log crosswise into 1/2 inch slices, using a serrated knife.
Place slices on ungreased cookie sheet.
Bake at 300 degrees Fahrenheit for 15 minutes.
Cool completely on wire racks.


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