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Thanks Lauralie41! Made for ZWT5, Tempting Caribbean Desserts Challenge (Cooks with Dirty Faces Team).

It will be the perfect addition to our holiday table and being that it’s vegan, we will please all the diners at our table. Next time I’ll follow the recipe to a T. I’ve made a few vegan pies/tarts/puddings over the last year, and I think this is the best yet. What a delicious treat! I baked for slightly longer to make sure the filling was set and as I was able to chill it for a good 4 or more hours, it cut very well. I had to replace the cornstarch with tapioca flour as I had run out, and only mention it because it still worked out fabulously. I also subbed cashews for the crust instead of pecans and almond flour in places of the whole wheat, so it is gluten free. This is a great recipe! In this case I was making it for a Caribbean challenge and wanted to add some Curacao flair so I didn't use the maple syrup and instead used some molasses, organic sugar, orange juice and zest. Cool to room temperature then chill until set, about 3 hours. Using the 16 reserved pecan halves, gently press them into the hot filling in 2 circles. Do not worry if the center is still soft, it will firm up as the pie cools. Bake for approximately 35 minutes, or until crust is lightly browned and the outside inch of filling is set.Blend until smooth, pour filling into cooled pie crust and smooth top. When smooth add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 tsp cinnamon, 1/2 tsp salt, nutmeg, and cloves. Add soymilk and arrowroot and blend until arrowroot is completey dissolved and mixture is smooth, approximately 15 seconds. Press mixture into the pie plate, crimp the edges, and bake for 10 minutes. maple syrup, add dry mixture and work together until a soft dough is formed. In a medium bowl whisk together oil and 3 tbls. Pulse mixture until it becomes a coarse meal texture.