Press crust evenly (as thick or thin as you like) into a springform pan and place in the freezer while making the filling.
In a high-speed blender, add roughly equal parts butternut purée and coconut meat, butter, or milk.
Add in the remaining ingredients except the water. Start with 1/2- 1 lemon's worth of juice or peeled lemon and 3-4 dates.
Blend on high, slowly adding in water just to help blend smoothly, careful not to add too much as it will prevent it from firming up. Consistency should be super smooth and creamy, and still able to scoop or spread without being too thin.
Taste. Assess the sweetness and tartness. Adjust by adding more lemon or dates if needed and blend again until smooth.