1. Preheat oven to 425 degrees F. Spray pie pan with non-stick cooking spray. In a large bowl, whisk together the milk and cornstarch until smooth, then blend in remaining pie ingredients. Pour into prepared pie pan.
2. Bake for 15 minutes. While the pie is baking, prepare the pecan topping. In a small bowl, combine the flour, brown sugar and cinnamon. Blend in the vegan butter with a fork or pastry blender until crumbly. Mix in chopped pecans.
3. When 15 minutes is up, sprinkle the topping on the pie. Reduce heat to 350 degrees F. Bake an additional 30 minutes or until set.
4. Once this pie is completely cooled (preferably after some time in the refrigerator), it will be quite easy to cut and serve. However, serving shortly after removing it from the oven doesn't work out so well.
The pie crust seems like an unnecessary waste of calories since it doesn't add a whole lot of flavor. The pecan filling and topping is a much better usage of calories!