- Make the crust by placing pecans, coconut, spices, salt and dates in a food processor and process until it becomes paste. Press this mixture into a 10-inch pie plate.
- Put the coconut milk into the fridge for a few hours. Separate off the cream on top and set aside. Put the coconut water (the liquid at the bottom of the can in the food processor with an S-blade*. Add the gelatin or agar agar and let it completely absorb the liquid for five minutes (this is called blooming). Then add back the coconut cream, pumpkin, honey, spices salt and blend until smooth.
- Pour pumpkin mixture into the crust. Chill for one hour to let the pie set.
If you have a can of coconut milk with very little liquid left in the bottom of the can, you can add 2 tablespoons of water to the gelatin to help dissolve it. If your pumpkin puree is too watery, add an extra tablespoon of gelatin to set the pie.