From My Bowl

For the Pecan Pie Crust:
1 Cover the pitted Medjool Dates with hot water and let sit for 5 minutes, then drain. Note: You will only need to soak the Medjool 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 30-40 seconds, until they form a fine flour. Add the Pecans and process until smooth.
3 Add the drained Dates to the food processor, then pulse until well-combined. Transfer the mixture into a greased pie pan and press down evenly to form the crust.
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 2-3 tbsp 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 Slurry to the simmering Pumpkin mixture and cook over medium heat for 5-6 minutes, stirring continuously. 
4 Transfer this mixture to a blender or food processor, add in the pitted (unsoaked) Medjool Dates, and blend until smooth.
5 Pour the Filling into the Pie Crust, then bake for 30-35 minutes. Let cool completely before slicing and serving.