Lightly oil or spray-coat a 9-inch tart pan with a removeable bottom, or thoroughly grease a 9-inch pie plate. Set aside.
Note: If using a traditional pie plate, be sure to grease it thoroughly, since the crust has a tendency to stick.

To prepare the crust:
Set the oats, flour, 1/2 cup pecans, cinnamon, and salt in the bowl of a food processor. Pulse until the mixture resembles a coarse meal, stopping and scraping down the bowl as needed. Transfer to a medium-sized bowl.

In a measuring cup, whisk together the oil and maple syrup. Pour the liquid into the dry ingredients and blend thoroughly with a fork until the mixture forms a soft dough. Press the mixture into the prepared tart pan or pie plate. (Crimp the edges if using a pie plate). Bake for 10 minutes. Set on a wire rack to cool.

To prepare the filling:
blend the soy milk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add all of the remaining ingredients except the pecan halves. Process until thoroughly blended and smooth, stopping and scraping down the work bowl as needed. Pour the mixture into the crust and smooth the top with a spatula. Bake until the crust is lightly browned and the outside inch of the filling is set, about 35 minutes. Do not be concerned if the center is still soft; it will firm up as the pie cools. Remove from the oven and set on the rack.

Gently press the toasted pecan halves into the hot filling in 2 concentric circles. Cool to room temperature and then refrigerate until completely chilled, about 3 hours. Serve chilled or at room temperature. Leftovers may be refrigerated for up to 3 days.

Diabetic Exchanges:
2 Starch/Bread
3.5 Fats