Preheat your oven to 350°F.

Toast the pecans in the oven for about 5–7 minutes or until they’re fragrant and slightly darker in color. Keep a close eye on them to prevent burning.

Combine graham crackers and the toasted pecans in a plastic bag or a food processor. If using a bag, gently roll over it with a rolling pin to crush the mixture into fine crumbs. In a food processor, pulse until it reaches a consistent crumbly texture (it’s okay to have a few slightly larger pecan pieces for added texture).

In a mixing bowl, combine the vegan graham cracker crumbs with the toasted, chopped pecans, sugar (if using), and cinnamon.

Stir in the melted coconut oil or vegan butter until the mixture resembles wet sand.

Press the mixture into the bottom and up the sides of a 9-inch pie pan.

Bake for 8–10 minutes until the crust is set and begins to brown slightly.

Allow the crust to cool before filling it with your pumpkin mixture.

Blend the ingredients with a mixer or a whisk to blend well.

Pour the pumpkin mixture into the crust.

Bake for 50–60 minutes at 350°F. Gently tap the side of the pie dish with your oven mitt or a utensil. Watch the center of the pie. If it jiggles slightly but doesn’t appear liquidy or overly wobbly, it’s done.

Let it cool, then chill in the refrigerator for 4–5 hours, preferably overnight.

Combine the cinnamon, ginger, cloves, and nutmeg in a small bowl. If using, add the allspice or cardamom.

Whisk the spices together until they are well mixed.

Store the blend in an airtight container away from direct sunlight and heat.