Preheat oven to 350 degrees F.
Combine pecans, dates, and cinnamon in a food processor and pulse until combined.
Press pecan and date mixture into a pie pan.
In a medium saucepan, combine the coconut milk and chocolate and heat over low heat, stirring, until chocolate is melted.
Remove from heat and add the pumpkin, arrowroot, vanilla, pumpkin pie spice, pea protein, and maple syrup.
Pour filling into crust and bake for 60 minutes, until center is firm.
Let cool for at least an hour before serving.