For the crust:

Pulse the nuts, cinnamon, and salt in a food processor until crumbly.

Add the dates one at a time while continuing to pulse until the dates are finely chopped in with the nuts.

The mixture should hold together when you press it between your fingers.

In a pie pan, press the nut and date mixture into the bottom and up the sides of the pan.

Put the crust in the freezer while making the filling.

In a small bowl place the gelatin or arrowroot in and mix with a couple tablespoons of the coconut milk and let sit.

Place all the other ingredients in the food processor and run until smooth (this would make a great smoothie too).

Pour the pumpkin mixture into a small sauce pan and warm over medium low heat.

Add the hardened gelatin or the arrowroot slurry to the pumpkin, mix with a whisk, and cook over medium heat until dissolved (about 5-10 minutes).

Cool for a couple of minutes. (you could now just chill the mixture overnight in the fridge and have pumpkin pudding)

Remove the crust from the freezer and add the cooled pumpkin mixture.

Put in the fridge and let set overnight.