Vegan Pumpkin Pecan Pie

Instructions

1. Lightly grease a 9-inch round pie pan. 
2. To begin forming the crust, combine the flour, sugar, and salt in a medium bowl. Melt the butter and pour it over the dry ingredients. Follow with the nondairy milk and mix until everything comes together into a cohesive ball of dough. 
3. Move the dough into your prepared pie pan and press it gently into the bottom and up the sides using the palm of your hand. Flute the edges if desired. Let the crust chill in the refrigerator while you assemble the filling. 
4. Preheat your oven to 350ºF (175ºC). 
5. In a large bowl, combine the pumpkin puree, sugar, nondairy milk, and spices. Slowly sprinkle in the cornstarch while stirring vigorously, to prevent lumps. Smooth this filling into your chilled crust and return the pie pan to the refrigerator. 
6. In a separate bowl, toss the pecans with the maple syrup, sugar, cornstarch, ground flaxseeds, and vanilla. Gently and evenly pour this pecan mixture over your pumpkin filling. Don’t worry if it looks like a skimpy amount; it will rise to the occasion once completed. 
7. Bake the pie for approximately 25 minutes, until the crust begins to brown. Lower the oven temperature to 300ºF (150ºC) and bake for an additional 10 to 15 minutes, making sure that all the exposed crust looks fully cooked and nicely browned. If it’s darkening too quickly, cover the edges with a strip of aluminum foil to prevent burning. Let cool completely. 
8. To make the pumpkin crème: Combine the coconut milk, butter or coconut oil, and sugar in a medium saucepan over moderate heat. Once the butter or oil has melted, whisk in the pumpkin, arrowroot, agar, and cinnamon, beating thoroughly to incorporate without any lumps at all. Cook until thickened and bubbles begin to break on the surface, 8 to 10 minutes. 
9. Turn off the heat and let cool for about 30 minutes, stirring periodically to prevent a skin from forming on top. If it’s still too soft to pipe around the border, let this mixture sit in the refrigerator for a few minutes to chill and solidify. Pipe or drop dollops of the crème around the edge of your pie before serving. Cut into 8 or 10 wedges to serve.