It's basically a vegan pumpkin pie recipe except I replaced the pumpkin puree with carrot puree. I had to go through the trouble of steaming the carrots and putting them through the food processor though. They don't puree as easily as pumpkin or sweet potato. If you want my specific recipe I'll give it to you. I'll just make it normal instead of for diabetes.

Pie crust: * 150g of all purpose flour * 1/2 stick or 1/4 cup of cold vegan butter cut into pieces * 1/4 cup of vegetable shortening * 2 tsp of sugar * 1/4 tsp of salt * 1/4 cup of very cold water

Filling: * 1 pound of peeled carrots * 1 can of full fat coconut milk * 1/2 cup of brown sugar * 1/4 cup of granulated sugar * You can also do 3/4 cup of coconut sugar instead * 1/3 cup of corn starch * 2 tsp of ground cinnamon * 1 tsp of ground dried ginger * 1/2 tsp of cloves * 1/2 tsp of salt

Directions: 1) So this is a basic pie crust. I make it the old fashion way. Keep your butter, shortening, and water in the fridge until the last second. Get your flour and other dry stuff together and whisk it together.

2) Add the butter and shortening to the flour mixture and crumble them into the flour with your hands. If you work fast you can do this without melting the butter or shortening. You want to crumble the butter and shortening until you get mostly pea size prices.

3) Add the cold water. Mix it together with a spoon or rubber spatula. Mix into it's somewhat mixed together. Don't do too much to it so you don't make it tough. Instead, once you get it mixed together put it in a plastic bag and squeeze the dough together in the bag. Place it in the fridge for at least half an hour to rest and fully hydrate.

4) Meanwhile, deal with your filling. Steam or boil your carrots until they're soft. I personally steam them in the microwave for 9 or 10 minutes. It uses less water and it frees up the stove for other stuff. Anyway, once streamed put them through the blender of food processor until they're mush. This might take a few minutes since carrots don't puree as easily as pumpkin or sweet potatoes. You can add a little of the coconut milk to the carrots to puree them easier.

5) Once the carrots are pureed, add all the other ingredients to the food processor or blender and blitz everything together. 6) Now finishing the crust. Take it out of the fridge and the bag. Technically you can do this in the bag, but I have no luck with that technique. I do it the old fashion way which is dusting a large smooth surface area with flour. I have a very large cutting board specifically for this. Anyway, dust the rolling area, place the dough there, dust with more flour, squish the dough down with the rolling pin and then roll. Never roll over the edge or it'll give you a thin end that can burn when baking. Don't fold it and roll over the fold. That'll make the crust tough. If it rips in a place, just pinch it together and keep rolling. Roll until it's about 1/4 inch thin and larger than the pie dish. It should be a 9 inch pie dish.

7) Dust with more flour and roll the dough onto the rolling pin and unroll onto the dish. It should be spilling over the edge. Just tuck it into the dish. Crimp the edges with your fingers like this. Place it in the fridge to rest while you preheat the oven.

8) Preheat the oven to 350°F for about 15 minutes. Once it's fully heated, take the crust out of the fridge. Place parchment paper over the top. The easiest way to keep the parchment in place is to crumple it up and smooth it out first. It'll stay in place then. Put either pie weights if you have them or if you don't dried beans until you reach the top. Don't eat these dried beans after baking them. Save them for baking. Place in the oven and bake for 20 minutes.

9) Take out of the oven and take off the parchment and weights or beans. Don't turn off the oven since you'll be putting it right back in.

10) Pour the filling onto the pie crust. Put back into the oven and bake for 55 minutes to 1 hour. It should be a little jiggly in the middle. It'll finish setting out of the oven.

11) Take out of the oven and allow it to cool until it's room temperature. Once it's room temperature cover it with plastic and place in the fridge for at least 4 hours but preferably overnight before serving.