This vegan pecan paht pie combines red bean paste with pecans, creating a subtly sweet and earthy Thanksgiving dessert. The smooth texture and balanced sweetness of the red bean paste complement the pecans and brown rice syrup in the filling. The pie crust is made with all-purpose flour, sugar, salt, vegan butter, and ice water. The filling is a mixture of brown rice syrup, soy or oat milk, paht, brown sugar, melted vegan butter, salt, vanilla extract, chopped pecans, and potato starch. The pie is baked at 350°F for 1 to 1.15 hours until the filling sets.