For the topping, mix maple syrup and cinnamon in a small bowl. Add chopped pecans, mix well, and set aside.
For the crust, whiz pecans in high-speed blender until they make a powder, than add dates, ginger, pumpkin pie spice, and salt and process again until combined. The mixture should stay together when squeezed in your hand. Line the bottom of a 6-inch spring form pan with shredded coconut, then press pecan mixture into bottom and up sides.
For the filling, drain cashews, and then throw all ingredients into a blender and process on high for about 2 minutes, until completely smooth. If well soaked, you likely won’t need additional water, but if your blender isn’t powerful enough, add as little water as necessary to blend and create creamy texture. Pour mixture on top of crust.
Spoon maple soaked pecans on top.
Cover and place in freezer for two hours, to firm up before serving. When you are ready to serve, thaw in fridge for at least an hour. Will then last in refrigerator for up to 3 days, and in the freezer, about 5 days.
Make a day or two before for a hassle-free holiday dish.
Can also use 3 mini, 4-inch spring form pans, instead of a larger 6 inch pie, as pictured,