Combine all crust ingredients in a mixing bowl. Mix well so that all ingredients are incorporated.
Grease a square baking dish (8×8 or 9×9) with a little butter or palm shortening.
Press crust mixture into bottom of pan, patting it out to an even layer. (This picture is from an earlier test batch without nuts and dates in the crust.)
Bake crust for 16-18 minutes, until slightly browned and firm to the touch. Allow to cool almost completely before topping. You can hurry this along by setting outside (if it’s cold where you are), or placing in the fridge or freezer.
While the crust bakes, make the pumpkin pecan topping.
When measuring your coconut milk, scoop up enough of the cream from the top of the can to mostly fill your measuring cup. Then pour enough of the milk in to make a full 1/2 cup.
In a small saucepan, combine coconut sugar, coconut oil, and coconut milk. Cook over medium heat, stirring constantly, until sugar is completely melted. Once the sugar is melted, allow mixture to bubble for one minute. Remove from heat.
Add remaining topping ingredients: pumpkin puree, pumpkin pie spice, lemon juice, salt, vanilla extract and pecans. Stir to combine well.
Spread topping over crust. Serve warm or refrigerate and serve cold. Keeps well in the refrigerator for up to a week, but the crust will soften a bit after a day in the fridge.
For a little extra indulgence. serve with fresh whipped cream or coconut cream.
To toast nuts, you have two choices:
Place pecans/walnuts in a shallow baking dish while the oven is preheating. Allow nuts to toast for 8-10 minutes, until slightly browned and fragrant. Check on them and stir around every couple of minutes.
Alternatively, you can place nuts in a dry skillet (ie. no oil) and heat over medium low heat, stirring regularly, for 5-8 minutes, until nuts are slightly browned and fragrant.