For the Pecan Pie Crust:

1. Cover the pitted dates with hot water and let sit for 5 minutes, then drain. Note: You will only need to soak the dates for the pie crust in this recipe; do not soak the dates for the filling.
2. In the meantime, blend the oats in a food processor or high speed blender for 30 to 40 seconds, until they form a fine flour. Add the pecans and salt, then process until smooth.
3. Add the drained dates to the food processor and pulse until a well-combined, sticky dough forms. Transfer the mixture into a greased pie pan and press down evenly to form the crust. Use a fork to poke holes in the crust, to prevent “bubbles” from forming.

For the Pumpkin Pie:

1. Preheat the oven to 350F. Add all ingredients, except for the cornstarch and dates, into a large pot. Stir well and bring to a simmer.
2. While the pumpkin mixture is heating up, prepare a “slurry” by adding 2 to 3 tablespoons of water to the cornstarch in a small bowl. Gently mix together until a thick liquid has formed; you don’t want any clumps in this!
3. Add the cornstarch slurry to the simmering pumpkin mixture and cook over medium heat for 5 to 6 minutes, stirring continuously.
4. Transfer this mixture to a blender or food processor, add in the remaining dates, and blend until smooth.
5. Pour the filling into the crust and bake in the middle rack of the oven for 30 to 35 minutes. The pie may look slightly uncooked when you take it out of the oven, but it will set as it cools. Let cool completely before slicing and serving as desired.