Pecan Pie

Recipe for Pecan Pie without eggs, sugar and butter:

Glazed pecans prior to pouring custard filling over the top (which turned out to be less than optimal for the finished appearance—thus, no photo of the baked pie).

1 pre-made whole grain 9" pie shell
10 ounces pecans
1/2 cup pure maple syrup
3 tablespoons vegan butter
1/2 cup boiling water
4 pounces whole pitted dates
1/2 box soft silken tofu
1/4 cup pumpkin purée
1/4 cup unsweetened almond milk
2 tablespoons cornstarch
1 teaspoon agar powder
2 teaspoons vanilla extract

Place pecans in nonstick skillet with the vegan butter and 1/4 cup of the maple syrup. Stir over medium heat until sauce is hot and bubbly and all nuts are coated for about 4 minutes--do not burn! Turn off heat.
Meanwhile, soak dates in boiling water (in a mixing cup used with a magic bullet if you have one). Purée until creamy.  Combine with all remaining ingredients in a vitamix blender or food processor and process until smooth. Stir custard mixture into nut mixture and pour into pie shell.  Bake for 45 minutes at 350 degrees Fahrenheit.

Note: On my first attempt I thought that placing the nuts in the shell first and then pouring the custard over the top would work but the pecans didn't rise to the surface while baking and the pie didn't turn out looking like a traditional pecan pie.  Learn from my mistake.