Mix the coconut flour with about ¼ the amount of ground flax, chia, or a combination of both, and a pinch of salt. The amount of coconut flour to start with depends on how thick you want your crust. I generally begin with about 1 cup worth of coconut flour and then go from there. The flax and chia really help this crust stick together, while adding lots of great nutrients and texture!

Begin adding date paste to the mixture until it easily sticks together. Test your crust by pressing a handful between your fingers. If it falls apart, add more date paste or a splash or water. If it sticks together well, it's perfect.

Press evenly into a springform pan (as think or thick as you like) and set in your freezer while making the filling.

Cook pumpkin as desired - steam or roast. Once fork tender, blend in high-speed blender until smooth. To this puree, add remaining ingredients except for water. Use about equal parts coconut butter to puree, start with about 3-4 dates, a squeeze of lemon (or more if you like more tart), a drizzle of molasses, and whatever spices you want (and however much). If unsure, always start with a lesser amount because you can easily add more after blending and tasting.

Blend on high, slowly adding in water just to help blend smoothly. Consistency should be super smooth and creamy, and still able to scoop or spread without being too thin (no "pancake batter" consistency).

Taste. Assess sweetness, level of molasses, spices, and tang. Adjust by blending in 1-2 more dates, more spices, another squeeze of lemon depending on desired flavor.

Pour this mixture over the crust in the springform pan and spread evenly. Place in freezer to set up until firm. Keep in the fridge or freezer (if storing in the freezer then let sit at room temp until softened before serving).