For the cake:
- Preheat the oven to 325°F. Prepare an 8” or 9” springform pan with the bottom lip upside down, so the tart is easy to remove. Line pan with parchment paper and grease with coconut oil.
- In a food processor, pulse pecans and oats together until a coarse meal forms. Add ginger, dates, coconut oil, and salt, and pulse until it begins to stick together. You should be able to press it together between your fingertips; add one more date if needed. Press mixture into the bottom of the springform pan and chill for 10-20 minutes. Prick the bottom with a fork and bake for 10 minutes until just toasted on top. Remove to cool completely.
- While the crust cools, make the cake. Bump the oven up to 350°F. Combine pumpkin puree and eggs in a bowl, and whisk well to combine. Add coconut milk, vanilla, pie spice, sea salt, both sugars, and mix well. Spread on top of the crust and smooth the top. Bake on the middle rack for 30 minutes until just set. Remove to set and cool completely.
- This much can be done up to two days in advance, covered with plastic wrap and kept in the refrigerator.
- Once cooled, garnish cake with whipped cream or coconut cream, and turbinado sugar or toasted pecans, and serve.
For the coconut cream:
Scoop the firm coconut cream layer off the top of coconut milk and reserve for smoothies or another use. In a stand mixer or with an electric mixer, blend the chunks of coconut cream until broken down. Add powdered sugar and vanilla, and beat another minute or two until light and creamy. Coconut whipped cream is best served immediately. It can be stored, covered, in the fridge—but it will turn hard, so you will need to whip it again to soften.
For the maple cream:
In a stand or electric mixer, whisk cold cream until soft peaks form. Add vanilla and maple, and whip to combine.