1½ c. water
6 T. flaxseed

Combine water and flaxseed in saucepan. Bring to a boil and continue boiling and stirring until thick, about 5 minutes. Pour into blender and blend until smooth.
Add the following and blend until smooth.

• 1 1/3 c. maple syrup (or 1 c. + 2 T. dark Karo and the rest water)
  
• 1½ c. pitted dates
  
• 1 t. vanilla extract
  
• 1 t. maple extract
  
• 1 t. salt
  
• ½ c. water
  
• 5 T. cornstarch
  

Toast in oven at 300 degrees for 10 minutes:
2 c. pecans, coarsely broken

• Place pecans into a separate bowl and pour ¼ c. maple syrup and a sprinkle of
• salt over them. Stir to coat well. Reserve to place on top of filling.
  
• Preheat oven to 350o. Partially bake a pie shell, for about 8 minutes.
  
• Pour filling into pie shell. Bake for 15 minutes.
  
• Remove from oven and gently arrange coated pecans on top of filling, pressing slightly into filling. Bake for 20 more minutes or until set.
  
• Cool before serving; serve at room temperature with Tofu Whipped Topping.