Pulse the dry crust ingredients in a food processor or high powered blender until well combined and in little pieces. Add the pecan butter at the end. Make sure it is evenly distributed in the crust mix. Put into a 10 inch springform pan and distribute evenly and let cool in the freezer for 10 min to let it settle.
Add the coconut milk, spices and vanilla and agar into a small pot and heat on low. This should only take about 2-4 min. Whisk thoroughly and consistently to let the powders dissolve. Do not let it boil.
Right before the milk boils, turn off and let cool for a moment while the rest of the pie filling ingredients including the soaked raisins, are pulsed into a high powered blender. Use the water from the raisins as part of the mixture. Pulse for just 10-20 seconds to mix up the ingredients. Whisk the milk one last time together and pour the milk into the blender and blend until smooth for about 1 min.
Take the crust out of the freezer and pour the filling in. The agar will make the filling start to thicken once it’s cooled, so do this relatively quickly so it can thicken evenly. Place in the fridge for at least 45 min- 1 hour so it sets properly. Voila! Serve with your favorite non-dairy whipped cream or ice cream.
