Place acorn squash halves cut side down on a baking sheet lined with parchment paper. Cook for 30 minutes, or until soft. Once cooked, remove from oven and let cool.
While squash is cooking, add all crust ingredients to food processor and process until fully combined. It will be slightly crumbly.
Press evenly into a 9 inch pie pan lined with parchment paper.
Spoon acorn squash flesh into food processor. Add all remaining filling ingredients. Process until smooth, stopping to scrape down sides as needed.
Pour filling into prepared pie crust. Refrigerate for at least 8 hours, preferably overnight as this allows filling to firm.
To serve, remove from pie pan by lifting parchment paper corners, slice and enjoy!
Notes
I used this Food Processor and Parchment Paper. *Notes these are affiliate linksSoaking the dates in hot water for 10 to 15 minutes before processing them will help them blend up into a smoother product.