Preheat the oven to 350°F.

Gently press your pie crust inside of a deep 9-inch pie pan* and poke a few holes in the bottom with a fork. Line the bottom with foil or parchment paper and fill it with pie weights, dried rice, or beans.

Bake the crust for 15 minutes then remove it from the oven and place it on a cooling rack.

While the crust bakes, place the tofu, milk, cornstarch, cinnamon, vanilla, and salt into a blender or food processor bowl fitted with an s-blade. Blend until smooth.

Place the maple syrup, brown sugar, and butter into a medium pot and set it over medium heat.

Heat the mixture, stirring frequently, until the butter and sugar melts and the mixture comes to a simmer.

Lower the heat and allow the mixture to simmer for about 10 minutes, until it's very bubbly and glossy.

Stir the tofu mixture into the pot. Bring it back to a simmer and let it cook for about 1 minute.

Roughly chop 2 cups of the pecans and use them to fill the pie crust. Arrange the whole remaining pecans on top. Pour the maple syrup mixture over the pecans and into the pie crust. The crust should be very full.

Place the pie into the oven. Place a rimmed baking sheet or large baking dish on a the lower rack to catch any drips.

Bake the pie for 40 minutes. The filling should be bubbly and still pretty gooey when it's done.

Place the pie on a cooling rack and let it cool completely. The filling will continue to set as it does.

Slice and top with vegan vanilla ice cream or whipped cream. Serve.