Line an 8×8 pan with parchment paper.
In a food processor, pulse all base layer ingredients until the mixture sticks together like wet sand.
8–10 dates, ½ cup pecans, ¼ cup shredded coconut, Pinch of salt, 1 tbsp coconut oil
Press the mixture firmly into the pan to form an even crust.
In a stand mixer, whisk together all pumpkin layer ingredients until smooth.
1 sachet Simply Desserts Vanilla Pudding, 1 can unsweetened pumpkin purée, 1 can coconut cream, 1 tbsp vanilla extract or paste, 2 tbsp maple syrup, Pumpkin pie spice
Pour the pumpkin mixture over the crust and smooth out the top.
Refrigerate for 6 hours or overnight until set.
Slice into squares, top with whipped cream (optional), and enjoy!
