Via thespunkycoconut.comvegan, gluten-free, dairy-free
Crust:
Add to blender or food processor:
1 cup pecan pieces (add a handful more if your pecans are whole)
1/2 cup almond meal flour (I use Bob’s)
5 soft pitted dates (soak first if they are dry)
1 tsp cinnamon
Puree till it begins to form a ball.
Press into square dish.
Note: You don’t need to grease or line the dish first. The raw crust wont stick.
Topping:
Add to a small pot:
3/4 cup coconut milk
3/4 cup pumpkin puree*
1/4 tsp sea salt
1/4 tsp cardamom
1/4 tsp ginger
3/4 tsp cinnamon
Simmer till coconut sugar is just dissolved.
Add:
2 tsp agar powder (Not flakes! You would need far more if you use flakes!)
Whisk agar powder while simmering for about one minute.
Pour over crust.
Refrigerate till solid.
Store in the fridge.
*I used canned pumpkin, but I was thinking today that not all canned pumpkin or home-cooked pumpkin is the same. Some cans are more watery than others, and some home-cooked pumpkins are more watery than others. So I would suggest that if your mixture looks runny after you whisked your agar powder for a minute, then add another half a teaspoon of agar powder. It should look a little thick after whisking for a minute or so.