In a saucepan, first whisk together the arrowroot and agar with a small amount of the coconut milk or non-dairy milk (about ¼ cup). Once incorporated, whisk in the remainder of the milks, as well as the brown rice syrup, agave nectar, flax meal, nutmeg, and salt. Bring mixture to a low boil over medium-high heat, whisking frequently. Once at a boil, remove from heat and whisk in vanilla. Transfer mixture to a bowl and let cool in refrigerator to a cooler temperature (can still be fairly warm), stirring occasionally. Meanwhile, mix together the topping ingredients. Set aside and preheat oven to 375 degrees. Once filling is cooled somewhat, pour mixture into the pie shell (scraping out all you can!) Bake (without pecan topping) for 15 minutes. After that time, reduce heat to 350, sprinkle on pecan mixture, ever so gently patting into surface of filling. Bake for another 15 minutes, then carefully remove and let cool on a cooling rack. Once pie is fully cooled, it will set (refrigerate if desired). Slice and serve. Serves 6-8.