1. To make the crust: Place the pecans and dates in a food processor, along with a pinch of sea salt. Process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. If you'd like it to be a little sweeter, add a few more dates. Press mixture evenly onto the bottom and sides of a pie plate or into a 9" springform pan--I did the latter.
2. Place the cashews, coconut oil, pumpkin, pumpkin pie spice, and maple syrup in a high speed blender or food processor, along with another pinch of sea salt. Blend till silky smooth (this may take a minute or two -- use the tamp attachment to keep things moving if you're working with a high speed blender). Once again, if the filling's not quite sweet enough for you, add some extra maple syrup or agave.
3. Pour the filling over the crust. Use an inverted spatula or a regular spatula to smooth everything over. Transfer it to the fridge, and let it set for about four hours, or overnight. Cut and serve!
Makes 8-12 slices.