To a powerful blender or food processor, puree the cashews until they reach a grainy paste like consistency.

Carefully remove the cream from the top of the coconut milk can (discarding the water) and puree that into the cashews along with the pumpkin, maple, vanilla, pumpkin pie spice, salt and coconut oil. Puree until very smooth and creamy. Refrigerate until ready to use.

Meanwhile, in a small food processor or the same blender, pulse the dates until they break up into a very fine mince, then add in the cookie crumbs, cinnamon and coconut oil. Process until it reaches a sticky crust like consistency.

Finally, fill a medium to large saucepot with an inch of water over medium high heat and bring to a simmer. Place the egg whites, sugar and cream of tartar into the bowl of a stand mixer or a heat-proof bowl and set over the pot of simmering water. Using a whisk or a hand-mixer, beat the eggs and sugar until the sugar dissolves. Continue to beat until the mixture turns white and you start seeing wave like patterns in the meringue and your mixture reaches a minimum of 160 F. At this point you should have a very thick, glossy meringue that when you feel it between your fingers, you feel no sugar granules.

Transfer the bowl to your stand mixer or simply remove from the heat if you’re using a hand mixer. Add the vanilla and beat on high until stiff peaks form, about another 3-6 minutes. Transfer to a piping bag or a large plastic bag with the corner cut out.

ULTIMATE OPTION: Start by layering in a few spoonfuls of the crust in the bottom of a serving glass. Using a piping bag, pipe the mousse half way up the serving dish. Add another layer of the crust and finish with more mousse. Using another piping bag, pipe the meringue onto the mousse and use a blow torch to toast the meringue.

VEGAN & GLUTEN FREE OPTION: Using a piping bag, pipe the mousse into a serving dish and top with some crushed pecans.

GLUTEN FREE OPTION: Using a piping bag, pipe the mousse into a serving dish and top with the meringue. Use a blow torch to toast the meringue.

VEGAN OPTION: Start by layering in a few spoonfuls of the crust in the bottom of a serving glass. Using a piping bag, pipe the mousse half way up the serving dish. Add another layer of the crust and finish with more mousse and a sprinkle of crushed pecans.