Step 1

Spray a 9-inch springform pan with non-stick spray.

Step 2

Add pecans, dates, salt, cinnamon, and ginger to the bowl of a food processor, then process for a few minutes until it starts to stick together. It should be mostly blended, but some small chunks are okay. Pour into the pan, then press into the bottom and about 2-inches up the sides. Use a flat-bottomed glass to press until even and firm. Refrigerate.

Step 3

Add the cashews, pumpkin puree, coconut milk or cream, raw cane sugar, maple syrup, coconut oil, lemon juice, salt, vanilla, cinnamon, ginger, clove, and nutmeg to a high-powered blender. Blend on high until the mixture is ultra-smooth. This may take several minutes and you may need to stop a few times to scrape down the sides and help move the top contents down to the bottom with a spatula. Be patient and run the blender as long as you have to to get it as smooth as possible so there is no remaining grittiness. Achieving this texture is very important.

Step 4

Pour the batter over the crust and smooth out the top. Refrigerate for at least 6 hours (overnight is best). Arrange pecan halves around the perimeter of the cake to garnish if desired.