Set the oven to 350F. Line the bottom of the springform pan with parchment paper and grease the sides with coconut oil.
Place the crust ingredients in a food processor and process until you have an even mixture with a texture like wet sand.
Press the granola into the pan tightly and bake for 20 minutes until the crust is golden. Let the crust cool completely.
Melt the chocolate and pour over the cooled crust. Place in the fridge and let it set for about 20 minutes. The chocolate layer doesn’t need to be solid all the way through, just enough that the top is firm.
While the chocolate is setting in the fridge, make the pumpkin cashew filling. Place the filling ingredients in a high powered blender or food processor and blend until smooth, scraping down the sides as needed.
Pour the filling into the pan and use a rubber spatula to smooth the top as best you can. Tap the pan a few times to release any air bubbles.
Place in the fridge or freezer to chill while you make the caramel.
To make the caramel, combine the ingredients in a small non stick pot and place over low heat for about 10-15 minutes, stirring about every few minutes. The sauce will be a light brown, golden color. The sauce will thicken as it cooks.
While the caramel cook, toast the pumpkin seeds in a dry skillet over low heat. Remove from the heat once they become fragrant and start to make a popping sound.
Once the caramel has cooked and thickened, remove from heat and let it cool.
Once it is cool, pour it over the pumpkin layer and top with the toasted pumpkin seeds and flaked sea salt.
Chill the whole tart in the fridge for at least 4 hours, but ideally overnight or several hours in the freexer. The pie will keep for about 5 days in the fridge. This dessert can also be frozen, allowing it to thaw for about 10 minutes before serving.