No-Bake Pumpkin Date Pie
[Vegan]

To Make the Crust:

1. Process dates, almonds, oats, coconut oil, salt, and cinnamon in the food processor with an S-Blade and process until combined, forming a dough.
2. Add shredded coconut to the food processor at the last few seconds until combined.
3. Line the bottom of a 4-inch spring-form pan with parchment paper or plastic wrap.
4. Firmly press dough into the pan forming a deep dish crust covering the entire pan.
5. Place the spring-form pan in the freezer to set while making the filling.

To Make the Filling:

1. Peel pumpkin with a sharp knife, cut in four squares, remove innards and seeds with a spoon, and cut into cubes.
2. Place all ingredients into a blender and blend until smooth.
3. Remove crust from freezer and fill crust with pumpkin pie filling.
4. Serve right away for place back in freezer for 15 minutes to set.