• 375 ml water
• 800 g sugar
• 2 ml cream of tartar
• 2 ml ground ginger
• 3 cinnamon sticks
• 500 g cake flour
• 30 ml baking powder
• 2 ml salt
• 50 ml butter
• 2 eggs
• 250 ml milk
• oil (for deep frying)

Directions:

1. First make syrup. Heat water in saucepan, add sugar and stir until dissolved.
2. Add cream of tartar, ginger and cinamon.
3. Boil uncovered for 5 minutes. Do not stir.
4. Remove from stove and chill.
5. While syrup is chilling, make the koeksisters.
6. Sift flour, baking powder and salt together.
7. Add butter and rub it in with fingertips until mixture resembles fine crumbs.
8. Beat eggs and milk together and add to dry ingredients.
9. Mix dough well then knead lightly for 2 minutes to make it pliable.
10. Cover basin with wax paper and leave for 1 hour.
11. Roll out dough to 1cm thick.
12. Cut strips (rectangles) 8cm x 4 cm, then make 2 vertical cuts in each strip, starting 5mm from the top and cutting down right to the bottom.
13. Plait strips loosely and secure at loose end.
14. Heat oil to 190C and deep-fry koeksisters for 1 minute. Not too many at once.
15. Remove from oil and drain on paper towel for 1 minute and then dip in syrup for until soaked (1 minute).
16. Remove from syrup and place on dish to dry.

• 3/4 cup pecan halves
• 3/4 cup rolled oat
• 3/4 cup whole wheat pastry flour
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1/4 cup canola oil (save calories and fat by using applesauce instead)
• 3 tablespoons real maple syrup
• 1 cup soymilk
• 1/4 cup arrowroot or 1/4 cup cornstarch
• 1 (15 ounce) can pumpkin puree
• 1/2 cup real maple syrup
• 1 tablespoon ginger, grated fresh
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg, freshly grated
• 1/8 teaspoon ground cloves

Directions:

1. Preheat oven to 375 degrees F. Spray a 9 inch pie plate with cooking spray, set aside. On a baking sheet, spread the nuts and toast on the middle rack of the oven for 7-10 minutes or until the smell of nuts fills your kitchen. Reserve 16 pecan halves for the garnish.
2. In the food processor bowl, combine oats, flour, remaining pecans, 1/2 teaspoons cinnamon, and a pinch of salt. Pulse mixture until it becomes a coarse meal texture. In a medium bowl whisk together oil and 3 tbls. maple syrup, add dry mixture and work together until a soft dough is formed. Press mixture into the pie plate, crimp the edges, and bake for 10 minutes. Set aside to cool.
3. Rinse out food processor bowl. Add soymilk and arrowroot and blend until arrowroot is completey dissolved and mixture is smooth, approximately 15 seconds. When smooth add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 tsp cinnamon, 1/2 tsp salt, nutmeg, and cloves. Blend until smooth, pour filling into cooled pie crust and smooth top.
4. Bake for approximately 35 minutes, or until crust is lightly browned and the outside inch of filling is set. Do not worry if the center is still soft, it will firm up as the pie cools. Transfer pie to a wire rack. Using the 16 reserved pecan halves, gently press them into the hot filling in 2 circles. Cool to room temperature then chill until set, about 3 hours. Serve chilled or at room temperature. NOTE: Cooking time includes chill time.