- To make the crust : Place the dates in a food processor and process until they’re in small pieces. Add the pecans and process until crumbly.
- Add the almond flour, cinnamon, ginger, salt, maple syrup, and coconut oil and process until incorporated and the mixture holds together when squeezed.
- Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the inside of the pan with cooking spray.
- Transfer the crust mixture to the pan and spread it evenly along the bottom and about 1 inch up the sides. Place the pan in the freezer.
- To make the filling : In a blender, combine the cashews, coconut cream, maple syrup, and lemon juice. Blend until smooth, then transfer ¼ cup of the mixture to a small bowl and set aside.
- Add the pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves, and salt to the processor. Blend until smooth. Pour on top of the crust and spread it evenly.
- Drizzle the reserved cashew cream over the top. Carefully drag a toothpick or skewer through the coconut cream and pumpkin mixtures, making a marbleized pattern.
- Cover the pan, return to the freezer, and freeze for 2 hours. Transfer to the refrigerator until ready to serve. Remove the sides of the springform pan, slice, and serve. Leftovers will keep in the fridge for 3 to 4 days.
