To prepare the filling, soak agar flakes in Edensoy for 20 minutes. Pour into a medium size pot, add the maple syrup and bring almost to a boil. Reduce heat and simmer, stirring frequently, until the agar melts, about 20 minutes. Turn off the flame, pour Edensoy mixture into a blender and pulse several seconds to further dissolve the agar. Pour back into the pot. Add the pumpkin, salt, spices, vanilla and diluted kuzu. Stir to mix well, bring almost to a boil and remove from the flame.
To prepare the crust, mix all dry ingredients together in a medium bowl. Pulse the oil and Edensoy in the blender several seconds or whisk in a bowl to blend thoroughly. Add the wet ingredients to the dry, mix and form into a ball of dough. Preheat the oven to 350°. Roll out the dough and place in a 9.5 inch pie plate. Crimp edges of the dough with your fingers and trim excess dough with a knife. Poke several holes in the bottom of the crust with a fork. Pre-bake for 5 minutes before filling with pumpkin. Sprinkle the chopped nuts on top of the filling. Bake again for another 25 minutes or until the crust is golden. Allow to cool and set before slicing.
Yields 1 pie, 1 slice per person
9g fat (24% calories from fat),