Ingredients

• 3 tablespoon arrow root
• 2 tablespoon agar flakes
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup soymilk
• ½ teaspoon ginger powder
• 1 teaspoon vanilla extract
• 1 tablespoon soy oil
• ½ cup pecan halves (for garnish)
• For the glaze -
• 2 tablespoon barley malt syrup
• ¼ cup water
• 1 ½ teaspoon agar flakes

Directions

• Directions
• Roll out pie dough and line a 9 inch pie pan. Trim and crimp the edges. Set aside.
• Steam the squash in a covered pot with about 1 inch water until the squash is soft. Drain and set aside the 2 slices for the garnish.
• Put the rest of the squash in the blender with the other ingredients except the pecans and the glaze and blend till smooth.
• Pour into a pie shell. Arrange the pecans around the edges of the pie. Place the squash slices in the center with 1 pecan piece.
• Bake at 350F at 40 minutes. Reduce heat to 250F.
• Cover pie with a foil and bake for 20 minutes or till pie tests done.
• Let cool completely, then brush on the glaze.
• For the glaze: Place ingredients in a small pot and bring to a simmer.
• Cook until the agar flakes dissolved (5 to 10 minutes.)