Vegan Pumpkin Pie

From Lisa Barnet [1]

Crust:
1 1/4 cups raw pecans
1 cup pitted dates
3/4 cup raw pumpkin seeds
1 1/2 teaspoons grated fresh ginger
1/4 teaspoon salt

Filling:
2 1/4 cups pumpkin puree
1 cup coconut oil, melted
3/4 cup pitted dates
1/4 cup almond milk
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Place crust ingredients in a food processor. Pulse until ingredients are ground into the consistency of coarse sand and hold together when pressed between fingers. Transfer mixture to a 9-inch pie plate and press firmly into the bottom and sides of the pan. Refrigerate for 30 minutes.
Place filling ingredients in food processor and puree until smooth. Pour filling into crust and refrigerate at least 3 hours.
Serve with your favorite vegan whipped topping.