For the crust

• 1 2/3 cups walnuts
• 1 cup pitted dates (soaked first if they are especially hard/not moist)
• 1/8 cup agave nectar
• 1/4 teaspoon pure vanilla extract
• 2/3 cup rolled oats (for GF, make sure to get certified Gluten-free oats)

For the filling

• 1 (15 ounce) can pumpkin
• 1 (15 ounce) can coconut milk (I used lite, full-fat would be wonderful, too)
• 1/2 cup Sucanat
• 2 eggs, lightly beaten
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice or cloves
• 1/4 teaspoon salt

Optional toppings

• 1/2 cup shredded coconut (unsweetened)
  1/2 cup chocolate chips (dairy-free)