Prepare pie crust by brushing the inside of the crust with melted margarine.  In a small bowl, combine sugar and cinnamon.  Pour into pie crust and turn to coat the entire inside of the crust.  Set aside.

To prepare filling:  In a small saucepan, combine brown sugar, 1/4 cup of the margarine, water, agave nectar, and cinnamon.  Bring to a boil, stirring occasionally to dissolve sugar.  Once it has dissolved, boil for a full 2 minutes.  Remove from heat, stir in 1 teaspoon of the vanilla and set aside.  In a large mixing bowl, cream together remaining 1/4 cup margarine, sugar, and powdered sugar until light and fluffy.  Blend in baking powder, cream of tartar, and salt.  Beat in egg replacer, remaining 1 teaspoon vanilla, and rice milk.  When mixture is smooth, stir in flour until just mixed.

Pour flour mixture into prepared pie crust.  Pour syrup over the flour mixture.  Bake at 350 for 40-45 minutes until toothpick inserted in center comes out clean.  Cool for 30 minutes before serving.