Mock pumpkin pie

Filling:
4 C carrots
3/4 C almonds, soaked 12-48 hours and blanched
1/2 C walnuts, soaked 6 hours and rinsed
2-4 T psyllium powder
1 1/2 C dates (honey dates or medjools)
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves
1 tsp. vanilla
Topping:
1/2 C dates (honey dates or medjools)
1 C almonds, soaked 12-48 hours and blanched
1 tsp vanilla
1 T Coconut, shredded
water for consistency.
Process nuts, carrots and dates in a champion juicer with the solid plate. Add spices and psyllium powder.
Put into a 9" pie plate, press firmly and smooth surface and refrigerate until firm enough to spread on topping.
Topping
Process dates and almonds in a champion juicer with the solid plate. Mix in vanilla, spread over pie filling, sprinkle top with coconut.
Chill and serve