Preheat the oven to 180 ˚C. Place all crust ingredients into a food processor and pulse to a fine crumb consistency. Transfer the mixture to a pie tin and press firmly in place with the bottom of a glass. Use your fingers to press the crumb mixture up along the sides of the tin. Bake for 10-12 minutes or until lightly browned. Remove the crust from o the ven and cool slightly on a wire rack.
Increase the oven temperature to 220 ˚C. Place the pumpkin, evaporated milk, date paste, eggs, spices and salt in a medium bowl. Whisk until smooth. Pour into the crust. Cover the edges of the pie crust with strips of foil to avoid over-baking. Bake for 15 minutes.
Reduce the oven temperature to 180 ˚C and continue baking for 40-45 minutes or until a knife inserted 2.5 cm away from the crust comes out clean. Cool completely.
Store in an airtight container in the refrigerator.