Easy Sweet Carrot Pie Filling Recipe (No Bake)

Bake deep-dish crust per instructions on the label.
In a medium pot, add in 2 inches of water and insert the steamer basket. The surface of the water should be under the basket. Bring water to boil.
Once the water is boiling, add carrots over the steamer basket. Cover the pot and reduce the heat.
Check every few minutes by piercing a knife. Once carrots are tender, turn off the heat and carefully remove steamer basket out of the pot. Let it cool down before touching the hot basket.
While carrots are cooling off, drain the water out of the pot and add almond milk.
Bring almond milk to a boil, and then add agar-agar flakes. Whisk agar-agar for 5 minutes on low to medium heat.
While whisking agar-agar, include all the spices (cinnamon, cardamom, allspice, and nutmeg) to the mix.
Turn off heat, cool off for 4 to 5 minutes, and then pour mix into blender along with the steamed carrots, maple syrup, and salt.
Blend the ingredients of the filling till pureed.
Pour filling into the baked pie shell and refrigerate for a couple hours or till it completely firms.