For the crust:
2/3 cup pitted dates (soaked if firm for 1 hr and drain)
1 1/4 cup rolled oats
1/4 cup pecans
1/4 tsp. cinnamon
1/8 tsp. salt
3 Tbsp. coconut oil
Preheat the oven to 350° and grease a 9-inch pie dish. In a food processor, combine oats, pecans, cinnamon and salt. Process until coarse. Add dates and coconut oil and process until mixture comes together. It should stick together when pressed with fingers. If still dry, add 1 tsp. water and process again.
Press down in base of pie dish going up the sides. Poke several holes in the crust with a fork and bake for 10 to 12 minutes until golden. Let cool for 30 minutes on a cooling rack.
For the filling:
1 cup raw cashews, soaked for 1 hr, drained and rinsed
1 cup canned pumpkin
3/4 cup pure maple syrup
1/2 cup coconut oil
2 tsp. vanilla
3/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. ground ginger
1/8 tsp. nutmeg
In a high-powered blender, combine all ingredients until smooth. Add 1 Tbsp. almond milk if too thick to blend. Pour filling over crust and place in freezer to chill overnight or 5 to 6 hours until firm.
Serve with whipped coconut cream, finely chopped pecans and nutmeg.
