Vegan Pecan Pie

Modified from a recipe in May All Be Fed by John Robbins.
If you want to be a hit at a potluck, take this recipe.  I won the recipe contest at a large gathering with this pie!

Ingredients:

• 1 recipe Whole Wheat Pie Dough (below)
• 3/4 cup pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1 Tbls. Arrowroot powder
• 2 Tbls. Raw tahini
• 2 ½ cups pecan or walnut halves

Instructions:

1. Preheat oven to 350 degrees.
2. Line a 10-inch pie pan with the pie dough. With a fork, prick holes all over the bottom & sides of the shell.
3. Bake until a light golden color, 10 to 15 minutes. Let cool.
4. Put the maple syrup, barley syrup, cinnamon, arrowroot, and tahini in a food processor and process until smooth. Add the pecans and pulse several times to coarsely chop the nuts.
5. Pour the filling into the baked pie shell.
6. Bake until the filling is bubbly and the top is evenly browned, 25 to 30 minutes.
7. Cool completely before serving.

Pie Crust: Can be used for any pie!

• 1.5 cups GF flour blend or whole wheat flour
• 1/2 tsp salt
• 1/2 tsp date sugar (optional)
• 1/4 - 1/2 cup almond milk
• Coconut oil spray

1. Spray pie pan with coconut oil.
2. Combine all ingredients except spray.
3. Press into pie pan.
4. Poke with a fork several times on bottom & sides of crust.
5. Bake in 350 degree oven for 15 minutes before filling.