I thought I didn't like pecan pie until I stumbled upon this vegan Pecan Pie recipe. The questionable brown 'mush' experienced in normal pecan pies is replaced by barley malt, maple syrup and enhanced with cinnamon, ginger and a touch of cardamom in this version. Flaky Pie Crust is recommended.

3 cups pecans (whole pecans and pieces)

2/3 cup barley malt syrup
2/3 cup maple syrup
½ cup non-dairy milk
5 teaspoons vanilla extract
1 ¼ teaspoons cinnamon
1 ¼ teaspoons ginger
½ teaspoon cardamom
¼ teaspoon salt

1 Tablespoon golden flax meal

1)
If using a store bought pie crust
Place the prepared pie crust on a cookie sheet and bake at 350F (177C) for 7 minutes. Place the pecans in the pre-baked crust, and bake an additional 7 minutes. Remove from the oven and set aside.

If using a home baked pie crust
Place the pie crust on a cookie sheet, place the pecans in the  crust, and bake at 325F (163C) for 20 minutes. Remove from the oven and set aside. Increase oven temperature to 350F (177C).

2)
In a medium saucepan combine the barley malt syrup, maple syrup, non-dairy milk, vanilla, cinnamon, ginger, cardamom and salt. Simmer over low heat for 5 minutes and remove. Whisk in the golden flax meal. Pour the mixture over the pecans.

3)
Place the pie on a cookie sheet and bake at 350F (177C) for 30 more minutes. Remove from the oven, place on a rack and allow to cool before cutting with a sharp knife. To store, cover the pie with plastic wrap and keep it in the refrigerator for up to 1 week. Makes one 9 inch diameter Vegan Pecan Pie.