For the crust, pulse the gingersnap cookies, walnuts and cashews in a food processor until finely ground. Add dried fruit and salt, then pulse until combined and mixture holds together when pinched. Ingredients should be a uniform, small size. Press into a pie plate and refrigerate until needed.

For the filling, in a small pot on medium heat, combine the coconut milk and agar powder while whisking frequently. Bring to a low simmer and continue to whisk for about 5 minutes. Do not over cook. You’ll see the mixture start to thicken slightly. Remove from heat.

In a medium sized bowl, mix together the pumpkin, maple syrup, vanilla, and all the spices. Mixture should be completely smooth. if you are use a whole pumpkin or other squash, puree after baking to ensure it’s smooth. Add in the coconut milk-agar mixture and whisk till combined. Pour into the pie crust and chill in the refrigerator until set, approximately 1 hour. Slice and serve.