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Preheat the oven to 350°F. Combine the sweet potato puree and arrowroot powder in a large bowl and set aside.
Combine the vegan butter, soy milk, sugar, corn syrup, vanilla, and salt in a medium saucepan over medium heat. Melt the vegan butter and combine the ingredients. Stir constantly as the mixture begins to boil. Let it simmer for about 3 minutes, then remove from the heat.
Slowly pour the sugar mixture into the bowl with the sweet potato and arrowroot and whisk well to combine.
Spread the toasted pecans in the bottom of the pie crust. Pour the filling over the pecans and shake a few times to set the filling. Bake for 45 to 50 minutes, until the edges are golden brown.
Remove the pie from the oven and let it cool for at least an hour before serving, giving it time to set. Enjoy warm or at room temperature with whipped coconut cream or vegan ice cream!