Recipe and photo are courtesy of Sue Droeden through The Soyfoods Council.

Place all pie filling ingredients in a blender and blend until mixed and smooth.
Pour into unbaked pastry crust or prepared Brown Sugar-Pecan Crust (see directions below) and bake for 50 to 60 minutes until filling is puffed around the edges. The pie filling will still be a bit jiggly in the middle.
Cool and then cover and chill for several hours before serving.
Place 3 cups pecan halves, 6 tablespoons light brown sugar, 1 teaspoon ground cinnamon and 1/2 teaspoon kosher salt in a food processor. Process until pecans are coarsely chopped.
Add in 6 tablespoons butter or non-dairy butter and pulse until mixture is finely ground and holds together when pinched. Set 1/4 cup of mixture aside.
Press firmly into the bottom and up the sides of a 9-inch deep dish pie plate.
Bake 8 to 10 minutes at 350 degrees until lightly browned and fragrant. Set aside until ready to fill.
Sprinkle the reserved 1/4 cup of mixture over the pie when it has about 10 minutes left to bake.
Ingredients
Directions
Place all pie filling ingredients in a blender and blend until mixed and smooth.
Pour into unbaked pastry crust or prepared Brown Sugar-Pecan Crust (see directions below) and bake for 50 to 60 minutes until filling is puffed around the edges. The pie filling will still be a bit jiggly in the middle.
Cool and then cover and chill for several hours before serving.
Place 3 cups pecan halves, 6 tablespoons light brown sugar, 1 teaspoon ground cinnamon and 1/2 teaspoon kosher salt in a food processor. Process until pecans are coarsely chopped.
Add in 6 tablespoons butter or non-dairy butter and pulse until mixture is finely ground and holds together when pinched. Set 1/4 cup of mixture aside.
Press firmly into the bottom and up the sides of a 9-inch deep dish pie plate.
Bake 8 to 10 minutes at 350 degrees until lightly browned and fragrant. Set aside until ready to fill.
Sprinkle the reserved 1/4 cup of mixture over the pie when it has about 10 minutes left to bake.