Combine crust ingredients in a food processor into it forms a sticky mass, Press into the bottom of a pie pan. The crust should reach at least ½ way up the side of the pan.
Combine filling ingredients in a high-speed blender or food processor and blend until very smooth. Refrigerate 1 to 2 hours to firm up filling.
Topping: Raspberry coulis
Place the water and arrowroot into a small saucepan and stir to dissolve the arrowroot. Add the agave nectar and raspberries and heat over medium heat, whisking until the sauce becomes thick and translucent and the raspberries are well mixed. Turn off heat and stir in vanilla. Let cool to room temperature before serving.
Place all veggies in a baking pan, add olive oil and gently stir. Bake at 350˚F for 45 minutes, or until tender. Add remaining ingredients, stir gently, turn up the heat to 375˚F and cook until the top just begins to brown.