Crust: 2 cups pecans, 1 cup coconut ribbons, dates (about 1 cup, but add more if you need more of a binder), 2 table spoons coconut oil (melted), few dashes of cinnamon, pink Himalayan salt to taste.
Filling: 1 can pumpkin, 1 cup cashews (add more if you want it thicker), nutmeg to taste, honey to taste (depends how sweet you want it).
Crust: put pecans, coconut ribbons, cinnamon, and salt into the food processor, blend until a chopped consistency. Next add the dates, blend until all ingredients are evenly throughout. Lastly add the melted coconut, and blend again.
Add the crust into the pie pan, and pat down evenly. Cover, and put the crust into the refrigerator while making the filling.
Filling: dump the pumpkin into the food processor. Add the cashews, and blend until cashews disappear, creating a thicker consistency. Next add nutmeg and honey to taste, blend for a few more seconds.
Pour the filling onto the crust, spread out evenly. Cover, and place in the refrigerator for a few hours to allow everything to condense.