2 tablespoons vegetable oil
1 teaspoon baking soda
1 cup chopped onion
1 teaspoon pumpkin pie spice
1 (8 ounce) can wood-fired baked beans
1/4 cup diced celery
1 tablespoon fresh lemon juice
1 cup chopped pecans
Heat oil in large nonstick skillet over medium heat, or in large skillet over medium heat. Add onion and pumpkin pie spice; mix well and pour in beans, carrots and celery. Season with lemon juice and pecans; mix well.
Cook over medium heat for 3 to 4 minutes; simmer for 2 minutes. Remove from heat. Add remaining ingredients.
Return pan to heat; stir. Spoon mixture into greased and cooled pie pan. Cool slightly.