Pumpkin Tart

Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil and set aside. For the crust add oats, pulp and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack. For the pumpkin filling add soaked cashews in a food processor or high speed blender and process until completely smooth. Transfer into a medium sized saucepan. Add pumpkin puree, coconut milk, maple syrup and spices. Bring to a simmer and mix to combine. Add agar agar powder and simmer for another 4-5 minutes whisking continuously until mixture becomes thick. Strain through a sieve and pour into tart crust. Let sit for about 10 minutes,  then transfer into fridge. Refrigerate until tart has set for about an hour. Serve immediately and store leftovers in an airtight container for up to two days.