Silky No-Bake Pumpkin Pie in a Raw Vegan Crust

Make the crust:
2 In the body of a blender or food processor, pulse together the pecans, almonds, ginger, cinnamon and salt until the nuts are finely ground (but not becoming nut butter). Drizzle over the maple syrup and coconut oil, then pulse just until the mixture begins to clump together.
4 Dump the crust mixture onto a 9-inch tart pan with a removable bottom. Use moistened fingers to press the crust squarely up the sides and into the bottom of the pan. Freeze the crust while you prepare the filling.
Make the filling:
8 Wipe out the blender (or food processor) body, and add the soaked and drained cashews, maple syrup, and salt. Pulse until the cashews are ground. Add the water and vanilla extract, and blend on high speed until the mixture is silky smooth, about 3 minutes, scraping down the sides of the blender as needed. Add the melted coconut oil and blend until just until combined. Remove 1/4 cup (60 ml) of the cashew cream and set aside for the swirl.
10 To the blender, add the squash puree, carrot juice, grated ginger, cinnamon, nutmeg, and cloves. Blend on low just until combined.
Assemble the tart:
14 Remove the crust from the freezer, and place on a platter or rimmed baking sheet for easy maneuverability.
16 Pour the squash mixture into the crust. Drop spoonfuls of the reserved cashew cream onto the surface of the tart. Use a chopstick, toothpick, or the tip of a paring knife to gently swirl the mixture. Be careful not to over-swirl, or you will lose the definition of the swirls.
18 Chill the tart until completely set, at least 4 hours and up to a day or two. If you're in a hurry, or if the tart is too soft to slice cleanly, place it in the freezer for a stint. (But defrost before serving.)
20 To serve, place the tart on a large can or an inverted ramekin. Gently east off the sides of the pan, taking care not to break the crust. Use a large, sharp chef's knife, wiped clean between cuts, to cut the tart into wedges.