Vegan Date-Pecan Pumpkin Pie

To make the crust, preheat the oven to 400F.

Line a 9-inch pie pan or springform pan with parchment paper.

Place flour, dates and pecans in a food processor, and pulse until crumbly.

Add cashew butter and puree.

Drizzle in water (a little more than 1 tablespoon) until mixture comes together in a ball.

Press evenly into the bottom and up the edges of the prepared pan, using extra flour if dough is sticky.

Bake crust until golden brown, about 10 minutes.

Cool crust completely.

To make the filling, lower the oven temperature to 350F.

Drain dates from soaking liquid and squeeze out any excess water.

Place in the food processor.

Add pumpkin puree, cashew butter, almondmilk, nutmeg and flaxseed meal.

Puree until well combined and creamy.

Pour mixture into crust.

Bake until filling browns slightly and is set completely along the edges, about 45 minutes. Cool on a rack for at least 2 hours before slicing.