Mamta
In a food processor, grind pecans until they become a coarse meal. Add oats, flour, dates, coconut oil and salt.
Press crust into a well oiled 11″ tart pan with a removable bottom.
In a saucepan, combine pumpkin puree, coconut cream, sugar, maple syrup, salt, cinnamon, nutmeg, ginger, allspice, and cloves.
In a small bowl whisk together cornstarch and nondairy milk.
Add to the simmering pumpkin mixture. Stir for 2 minutes while simmering.
Remove from heat and pour the warm filling into the prebaked tart crust. Smooth the top. Let set up in the refrigerator.
Serve with your favorite whipped topping