In a food processor or powerful blender, puree the dates, pecans, oats, ginger, pumpkin pie spice and salt together until the mixture holds together but isn’t too “wet”.
Press the mixture into a 9” pie plate and transfer to the freezer to set up.
Meanwhile, rinse out the food processor or blender and add in the cashews. Puree until they reach a finely ground consistency, then add in the pumpkin, pumpkin pie spice, maple syrup, salt and vanilla. Puree until very smooth (I find it gets the most smooth when using a blender). Set aside.
In a large bowl (or the bowl of your stand mixer), add the boiled water and gelatin and stir until dissolved. Pour in the can of Carnation 2% Evaporated milk and stir to mix. Using a handheld set of beaters or a stand mixer, beat on high until it reaches the consistency of light whipped cream.
Measure out two cups of the whipped cream and gently fold it into the pumpkin.
Remove the pie crust from the freezer, top with the pumpkin filling and transfer to the fridge to set along with the bowl of whipped evaporated milk for at least 2 hours.
Before serving, add in the tablespoon of maple syrup and teaspoon of vanilla to the bowl of whipped evaporated milk and whip until you see solid ruffles in the cream when beaten.
Serve the pie with the whipped evaporated milk and a few toasted pecans.