Crust

1. Add flours and salt to a bowl and stir to combine.
2. Gradually add plant-based milk, stirring as you go. Mixture will be clumpy and should be just wet enough to hold together and be easily rollable. If needed, you may add a tiny bit more plant-based milk. When the correct consistency is reached, form dough into a ball.
3. Roll out the dough on a well-floured surface with a rolling pin (sprinkling with a little extra flour if needed if sticking occurs) or press it into the pie pan using your hands.
4. Prick the bottom of the crust with a fork. Set aside while preparing the Maple Pecan Pie.

Maple Pecan Pie

1. Preheat oven to 350°F.
2. Add tofu, plant-based milk, brown rice flour and vanilla paste to blender or food processor and puree. Pour into a bowl and set aside.
3. In a medium nonstick pot over medium heat, whisk sucanat, maple syrup and molasses. Cook for 10-15 minutes, whisking occasionally. At the end, let the mixture come to a light boil for 30 seconds then remove from heat.
4. Add tofu mixture to the pot and whisk to combine then stir in chopped pecans.
5. Pour filling into prepared pie crust and top with pecans (if desired).
6. Bake for 1 hour or until crust and pecans are dark brown and filling is lightly bubbling. Remove from oven and cool on a cooling rack before serving.