In a food processor combine dates, almond flour, shredded coconut, vanilla, coconut oil, maple syrup, pumpkin pie spice and salt.
Process until dates have broken down and the crust can be pinched together and hold.
Lightly grease a springform pan with some coconut oil and pour the crust into the pan and press into one even layer.
Place in freezer for at least 10 minutes to harden.
Pour a can of pumpkin puree onto a parchment paper lined baking sheet and spread into an even layer. Place in the freezer for at least 30 minutes to harden.
Once pumpkin is frozen, in a food processor combine frozen chopped bananas, frozen pumpkin, coconut milk, vanilla and pumpkin pie spice.
Blend until there are no chunks and it is nice and creamy.
Take the crust out of the freezer and add all but 1/4 cup of the “nice cream” on top on it, spread it out in one smooth layer.
Leave 1/4 cup of mixture in the food processor and add 1/2 cup blackberries to the food processor and blend until thin blackberries are broken down.
Put the blackberry mixture into a ziploc bag and cut a little of the corner off with scissors . Draw a spiral starting from the center all the way around to the outside of the tart. Use a knife or skewer and lightly press into the tart from the middle out to create a spider web look.
Place blackberry halves around the outside of the tart and if you are celebrating halloween you can make little blackberry spiders by piping chocolate legs on them and nut butter eye balls!
Place back in the freezer for at least 30 minutes until frozen through.
Before opening the springform pan run a butter knife around the outside edge so the pan releases easily!
Note: before serving let sit out for about 5-10 minutes to soften a bit!