No-Bake Ginger Dark Chocolate Pumpkin Pie

For the Crust

• 1.5 c pitted dates
• 10 cubes of crystallized ginger
  
• Heaping 1 c pecans
• 0.25 c dark chocolate
  

For the Filling

• 15 oz can of chick peas, drained and rinsed
  
• 1 c pumpkin puree
• 0.5 c maple syrup
• 1 tsp vanilla
• 2 tsp cinnamon
• 1 tsp powdered or fresh ginger root
• 0.25 tsp nutmeg
• 0.25 tsp allspice
• 0.25 tsp cardamom
• 0.25 tsp salt
• Additional handful of roasted or maple-roasted pecans
  

For Serving

• Big dollop or whipped cream or whipped coconut cream
• Dark chocolate shavings

1. To make the crust, combine the dates, crystallized ginger, and pecans in a food processor (leave the chocolate out for now). Process until the mixture just starts to make a sticky ball. For more detail on this, check out my Homemade Lara Bars, it's the same idea.
2. Add in the chocolate only after the crust ingredients have just barely started to form a ball (if you add it too early it will melt due to the heat from the food processor). Pulse the food processor a few more times to mix in the chocolate.
3. For easier serving, line the bottom of a pie pan with parchment paper (I find this works best if I set the pan on the parchment and trace a circle so that I can cut it to be the right size).
   
4. Spoon the crust mixture into the pie pan and press it down firmly, along both the bottom and the sides. You want to achieve an even layer that will stick together well, so press it hard. Then, let your crust sit in the freezer for a few minutes while you prepare the filling.
5. Wash the food processor so that you don't have lumps in your creamy filling!
   
6. In the food processor, combine the chick peas, pumpkin, maple syrup, spices, and salt. Process until you have a very smooth, creamy texture.
7. Remove the crust from the freezer and place dollops of the filling across the surface. Spread it gently into an even layer, using a spatula; be delicate so as not to disturb the crust below.
8. Top your pie with pecans around the edge or scattered across the top.
   
9. Cover the pie tightly and keep it in the fridge, at least overnight and for up to two days. Don't keep the pie at room temperature or it will be impossible to cut.
   
10. When you're ready to serve, remove the pie from the fridge and top it however you like. I've shown whipped cream and dark chocolate shavings, but the sky is the limit. Serve chilled.
    
11. Return any leftovers to the fridge. They make for the most wonderful (and protein rich!) breakfast treat.