In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together.
Press the crust mixture evenly in the bottom of an 8-inch spring form pan.
Make the Irish Moss into a gel according to package instructions.
Process the dates, honey, and lemon juice in a food processor until smooth.
Add the pumpkin pie spice, cashews and coconut meat and process until completely smooth.
Add the coconut oil and Irish moss gel and process until well incorporated. (*If you can't find Irish Moss at the health food store, don't worry! You can make the cheesecake without it, but serve it straight from the refrigerator, and keep it cool.)
Pour the filling onto the crust.
Place the pumpkin and carrot along with the water and lemon juice in a blender and blend until smooth.
Add the dates and pumpkin pie spice and blend again until smooth.
Spread the pumpkin topping evenly on top of the filling.
Chill at least 3 hours before serving.
To use the Irish moss in its dried seaweed form (look for whole, not powdered), rinse it well, soak it in water for about 12 hours until it swells, then boil it thoroughly with the liquid you want to set before you strain it out.Adapted from Rachel Fracassa