This is adapted from the Food Network Magazine. It's an interesting idea, but I'd rather have the cake.

Crust:
1 1/3 cups flour
1/3 cup sugar
1/3 cup sliced almonds
1 1/2 cups grated carrot
1/2 cup cold butter, cut into pieces
1 tbsp molasses
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt

Filling:
1 (8 oz) can crushed pineapple
1 (8 oz) package cream cheese
1/2 cup sour cream
1/3 cup sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp allspice
1 large egg
1 tbsp flour
Garnish:
Sliced dried pineapple
Sliced almonds

Make the crust out those ingredients and press them into a 9 inch pie pan sprayed with PAM. Use a food processor and pulse until the dough comes together in large clumps. Dampen your hands and press into the pie plate. Freeze until firm, at least 30 minutes.

Preheat the oven to 350 degrees, line the crust with foil and fill with dried beans or pie weights. Bake until dry and set around the edges, about 20 minutes. Remove the weights and foil and bake 8 - 10 minutes until the bottom is dry. Let cool 10 minutes.

Meanwhile make the filling in the food processor after you wipe it out. Pour into the crust and bake until set but the center jiggles slightly, 25 to 30 minutes. Cool on a rack. Top with dried pineapple and sliced almonds.