INSTRUCTIONS FOR THE PERSIMMON PUMPKIN PIE COCONUT CRUST:

1. Position rack in center of oven; preheat to 325 degrees. Lightly oil a 9″ springform pan or add a piece of unbleached parchment paper to the base before clipping the sides on.
2. In a large food processor, place 1/2 cup of the shredded coconut, macadamia nuts, agave, coconut oil, vanilla extract and sea salt. Process on high until all ingredients are well combined.
3. Pour the macadamia-coconut mixture into a mixing bowl and add the remaining 1/2 cup shredded coconut and chickpea flour.
4. Press the coconut crust mixture into the bottom of the 9″ springform pan. Bake for 6-8 minutes. Remove from oven and set aside to cool.

INSTRUCTIONS FOR THE PERSIMMON PUMPKIN PIE FILLING:

1. Position rack in center of oven; preheat oven to 350 degrees.
2. Bring 2 cups of water to a boil. Turn off the heat and add the pitted dates to soften them for about 10-15 minutes.  Drain, chop in half and set aside to cool for several minutes.
3. While the dates are resting, cut the tops off of the persimmons and then chop into quarters. Using a small paring knife, slice off the outer skin leaving the pulp for the pie. 
4. Crack and separate the 4 eggs placing the 4 egg whites in a large classic mixing bowl and the yolks set aside. Use an electric mixer to beat the egg whites until they form soft peaks. Set aside.
5. In a large food processor or high speed blender, place the softened dates, persimmon quarters with skin removed, pumpkin puree, coconut milk, egg yolks, fresh ginger root, pumpkin pie spice, coconut sugar and sea salt. Process until smooth and creamy. Transfer mixture to a clean large bowl.
6. To the persimmon-mixture, fold in the the peaked egg whites until well combined. Carefully, pour the mixture into the prepared crust pan.
7. Bake the pie for 50-65 minutes, or until a butter knife inserted in the center comes out clean. Remove from oven and set aside to cool.
8. Place in the fridge for 2 hours and up to 24 hours before serving.