A delicious and light pumpkin mousse atop a spiced pecan base.
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2c pumpkin, pureed
1 1/2c cashews, soaked
6 tbsp coconut oil
1/4c agave nectar
1/4c - 1/3c dates
1/2 tsp cinnamon tsp nutmeg
pinch, sea salt
soak cashews overnight and rinse well
Put in blender with other ingredients and blend until smooth. You may also wish to put everything but the pumpkin puree into blender, blend and then fold in the puree.
1. In food processor, blend pecans with cinnamon and sea salt until crumbly.
2. Add dates, starting at 1/4c and blend. Add dates as needed until doughy consistency is reached (i.e. the mixture sticks together).
3. press into pan, add the mousse
4. chill in fridge 1-2 hours
When I originally made this recipe, there was much more mousse to crust in the ratio. But the pic I have here was made with leftovers since I couldn't get my hands on the original photos!