Decadent Pecan Pie without Corn Syrup

Ingredients

1 3⁄4 cup Cooked Ancient Harvest Quinoa (for the crust)

1⁄2 cup Brown Rice Flour (for the crust )

2 tablespoons Ground Flax (for the crust)

4 tablespoons Vegan Stick Butter (for the crust, I used Earth Balance)

4 tablespoons Dark Amber Maple Syrup (for the crust)

3 tablespoons Ground Flax

9 tablespoons Warm Water

2 tablespoons Vegan Stick Butter (I used Earth Balance)

1⁄4 cup Apple Cider

3⁄4 cups Coconut Sugar

1 teaspoon Pure Vanilla Extract

1 teaspoon Ground Ginger

1 tablespoon Bourbon

1 teaspoon Molasses

1⁄2 cup Dark Amber Maple Syrup

1 teaspoon Salt

4 tablespoons Cornstarch

1 cup Cubed Butternut Squash

1⁄2 cup Vanilla Almond Milk

2 cups Whole Pecans

*You can always bake this in a regular pie crust -- and just follow the instructions for the filling for the pecan pie. Up to you!

Preheat oven to 375 degrees.
Prepare your flax eggs -- mix 3 Tbsp flax with 9 Tbsp warm water. Refrigerate for at least 15 minutes.
Combine crust ingredients. Bake for 12 minutes, then take out of oven until pie filling is ready.
In a medium saucepan, combine ingredients (butter through cornstarch) over low heat, stirring frequently. It will thicken up over 10 minutes or so while the crust is pre-baking.
Cook your butternut squash -- I microwaved mine covered with 1/2 cup of water for 4 minutes on High. Then, drain the water...and add in the almond milk. Use an immersion stick blender to puree.
Add butternut squash/almond milk mixture to the syrup-y mixture on the stovetop as well as the flax eggs made in step 2. Then, stir in pecans.
Pour into the partially-baked pie crust, and then bake entire pie for 60 minutes.
Let cool for an hour before slicing.