Raw Vegan Pumpkin Cheesecake

For the Crust

• 2 ½ cups raw pecans
• 1 cup dates loosely packed
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger

For the Filling

• 3 cups raw cashews soaked in water overnight, drained*
• 1 15- ounce can pumpkin puree not pumpkin pie filling
• 1 ½ cups canned unsweetened coconut cream or milk (NOT coco lopez)
• ¼ cup raw cane sugar
• ½ cup real maple syrup
• ⅓ cup coconut oil melted and cooled
• ¼ cup freshly squeezed lemon juice
• 1 ¼ teaspoons salt
• 2 teaspoons vanilla extract
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground clove
• ¼ teaspoon ground nutmeg
• raw pecan halves for garnish optional