Crust

1. Process the nuts, in a food processor until they are very fine.
2. Add the dates, cacao powder, pumpkin pie spice and salt.
3. Process until it is sticky with medium texture.
4. Press into an 8-inch tart pan. The easiest way is to do the sides first and work toward the middle.
5. Refrigerate while you prepare the filling.

Filling

1. Melt the coconut oil on low.
2. Put all the filling ingredients (pumpkin, raw cacao,  maple syrup, vanilla, pumpkin pie spice, coconut oil) into a food processor and process until smooth.
3. Pour into prepared pan.
4. Refrigerate for 4-5 hours before serving.
5. To garnish, dust with cacao powder sprinkled through a very fine strainer. Sprinkle with salt if using.
6. Serve chilled. Store leftovers covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month.