Crust:

1 1/2 cups raw pecans, soaked and dehydrated
1 cup packed Medjool dates, pitted
1/2 tsp ground cinnamon

Filling:

3 1/2 cups cubed pumpkin (read below on which type of pumpkin to use and how to select a good one)
1 ripe avocado, peeled, seeded
1 1/2 cups packed medjool dates, pitted
1 Tbsp cold-pressed coconut oil, melted
1 1/2 tsp pumpkin pie spice
2 Tbsp raw agave nectar
1 Tbsp lecithin powder (add as the last ingredient)