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1
Make the crust: Coat a 9-inch pie plate with cooking spray.
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2
Pulse the flour, sugar and almonds in a food processor until combined.
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3
Add the carrots; pulse until finely chopped.
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4
Add the butter, molasses, cinnamon, allspice and salt; pulse until the dough comes together in large clumps.
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5
Dampen your hands and press the dough into the bottom and up the side of the prepared pie plate.
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6
Freeze until firm, at least 30 minutes.
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7
Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans.
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8
Bake until dry and set around the edge, about 20 minutes.
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9
Remove the weights and foil and continue baking until the bottom is dry, 8 to 10 more minutes.
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10
Let cool 10 minutes.
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11
Meanwhile, make the filling: Wipe out the food processor.
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12
Add the canned pineapple, cream cheese, yogurt, sugar, vanilla, cinnamon and allspice and puree until smooth.
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13
Add the egg and flour; pulse until just combined.
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14
Pour the filling into the crust; bake until the edge is set but the center still jiggles slightly, 25 to 30 minutes.
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15
Transfer to a rack and let cool completely.
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16
Top with dried pineapple and sliced almonds.
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17
Photograph by Con Poulos
