First make the date syrup but placing the dates in a glass and cover with water. Soak for 8 hours.

Take the soaked dates and the water and put them into a blender. Add the cinnamon and the vanilla and whiz until you get a nice thick syrup.

For the pumpkin cream cheese sauce, take 3/4 cups of the date syrup, the softened cream cheese and 1/2 cup of pumpkin and mix thoroughly with a spoon.

It will be liquidy but will set up in the fridge

For the pecan crust, take the 2 cups of pecan and process them into a crumble in your food processor.

Spoon the pecan flour into a bowl and add 1/4 cup of the date syrup and one egg white.

Press the dough on to small pizza pan that has been covered with parchment paper. My pizza was roughly 10" round and 1/4 thick.

Bake in the over at 350 degrees for 12 -15 minutes until the bottom has browned. Set aside to cool.

Take the cool pecan crust and drizzle the pumpkin cream cheese sauce over it. You will have extra but trust me, you will find uses for it. Hint - Over bananas!.

Then top with your fruit toppings and let chill in the fridge for at least 4 hours. If you want you can stick it in the freezer for 30 minutes.

Enjoy!