1 cup coconut milk, full fat (divided)
2 cups cooked pumpkin or orange squash like kabocha or butternut (or canned organic puree)
1/2 cup maple syrup
1/2 tsp sea salt
1 teaspoon vanilla
2 to 3 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon agar powder
1 cup dates, pitted
1/2 cup dried figs, stems removed
1/2 cup dried cranberries
1 cup pecans
1/2 cup cashews
1/2 cup raw pepitas (pumpkin seeds)
1 teaspoon vanilla extract
dash of salt
1/2 teaspoon cinnamon
For the Crust
Pulse all ingredients in a food processor until chunky mixture results. You should be able to pinch together, if not moist enough, add a few teaspoons of water.
For the Filling
In a food processor, blend the pumpkin or squash, maple syrup, vanilla, and all the spices. Mixture should be completely smooth. Leave in the food processor.
In a medium pot, heat 1 cup of coconut milk to a low simmer. Add the agar powder and immediately begin to whisk. Continue to simmer while whisking for about 3-5 minutes, or until the tiny bubbles created from the agar are gone and the milk is thickened. Add milk and agar to the pumpkin mixture in the food processor and blend until smooth.
Pour into the pie crust and chill in the refrigerator until set, approximately 1 hour.