Ingredients 1 3⁄4 cup Cooked Ancient Harvest Quinoa (for the crust) 1⁄2 cup Brown Rice Flour (for the crust ) 2 tablespoons Ground Flax (for the crust) 4 tablespoons Vegan Stick Butter (for the crust, I used Earth Balance) 4 tablespoons Dark Amber Maple Syrup (for the crust) 3 tablespoons Ground Flax 9 tablespoons Warm Water 2 tablespoons Vegan Stick Butter (I used Earth Balance) 1⁄4 cup Apple Cider 3⁄4 cups Coconut Sugar 1 teaspoon Pure Vanilla Extract 1 teaspoon Ground Ginger 1 tablespoon Bourbon 1 teaspoon Molasses 1⁄2 cup Dark Amber Maple Syrup 1 teaspoon Salt 4 tablespoons Cornstarch 1 cup Cubed Butternut Squash 1⁄2 cup Vanilla Almond Milk 2 cups Whole Pecans Instructions Preheat oven to 375 degrees. Prepare your flax eggs -- mix 3 Tbsp flax with 9 Tbsp warm water. Refrigerate for at least 15 minutes. Combine crust ingredients. Bake for 12 minutes, then take out of oven until pie filling is ready. In a medium saucepan, combine ingredients (butter through cornstarch) over low heat, stirring frequently. It will thicken up over 10 minutes or so while the crust is pre-baking. Cook your butternut squash -- I microwaved mine covered with 1/2 cup of water for 4 minutes on High. Then, drain the water...and add in the almond milk. Use an immersion stick blender to puree. Add butternut squash/almond milk mixture to the syrup-y mixture on the stovetop as well as the flax eggs made in step 2. Then, stir in pecans. Pour into the partially-baked pie crust, and then bake entire pie for 40 minutes. Let cool for an hour before slicing.