Yams blend velvety in the food processor with maple crystals, kuzu, cinnamon, ginger, and cloves, then fill a chilled pie crust destined for a pecan topping bound with maple and rice syrups.
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Preheat oven to 350°F.
Roll out pie dough and line pie plate. After dough has rested in refrigerator for 15 minutes , trim and form edges, cover and chill for another 30 minutes .
In bowl of food processor, combine yams, maple crystals, kuzu and soymilk, oil, spices, and extracts. Process until well blended, scraping sides of bowl often.
In 2 1/2 quart pot, over medium heat, bring agar and water to . Reduce heat, cover, and cook until agar is dissolved. Add agar mixture to yam mixture in food processor and blend for 1-2 minutes . Set aside.
Combine maple syrup and rice syrup and set aside.
Pour filling into pie shell. Arrange pecans on top of filling and drizzle syrup mixture over top of pie.
Loosely cover crust with tented foil to keep edges from browning too quickly.
for 40 minutes or until knife inserted in center comes out clean and crust is firm. Remove foil from edges 10 minutes before removing from oven.
Cool pie to set filling before serving (about 30 minutes ).
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