To make the spice blend
Start by creating a pumpkin spice blend by combining the ginger, nutmeg, allspice and cinnamon together and mixing it thoroughly.
To make the crust
Get out a 7-inch pie pan and set aside.
Pre-soak the pitted Medjool dates in boiling water for about 5 minutes.
Place the pecans, almonds and oats into a food processor, and combine until a fine mixture forms. Add 2 tablespoons of pumpkin spice blend, the softened Medjool dates and 4 tablespoons of maple syrup. Pulse the base ingredients until they’re sticky and firm. If the base feels too dry, add a tablespoon of water to the food processor. If the base seems too sticky, add 50 g of oats.
Spread the crust mixture into the pie pan, press firmly and spread evenly across the base and sides. Chill the crust for 4 hours in the fridge.
To make the filling
Blend the pumpkin purée, coconut cream, 2 tablespoons of pumpkin spice and 4 tablespoons of maple syrup in a food processor until smooth.
Take the pie shell out of the fridge then pour the filling in evenly, spreading out the mixture.
Place the pie in the freezer for an hour before serving.
To serve (optional)
Top the pie with pumpkin seeds and fresh nutmeg and serve up a slice with coconut whipped cream.