In a food processor, process almonds and pecans until grain like consistency.

Add in all other bar/crumble ingredients and blend until a crumbly consistency. (Try not to overprocess this. Once the dates are broken down and it seems to be forming almost a dough should be good.

Set aside about 2/3 c of the crumble to use later.

Press the rest of the mixture very firmly into a parchment paper lined pan (I used a 6x8 glass pan, a bread loaf pan is good if you want them thick.)

Set pan in freezer to set for a few minutes.

Meanwhile, mix together all ingredients for the pumpkin layer. Sweeten more or less to taste.

Spread the pumpkin layer over the bar layer evenly.

Crumble the topping over the pumpkin layer to cover completely.

Chill in the freezer for up to 1 hour or so to set. (not necessary, but makes cutting way easier!)

Cut into bars and store in the refrigerator.