Warm the olive oil in a skillet over medium heat for 90 seconds. Once the oil is hot, add the onion and sauté for 6 minutes, until softened and lightly golden.

Add the garlic, and sage, and cook for 4 minutes.

Stir in the molasses, cinnamon, ginger, pumpkin purée, and tamari. Reduce the heat to medium-low and cook for 6-8 minutes, or until the mixture thickens and reduces slightly. Transfer to a bowl and let cool completely.

Chop the pecans (if not already using pieces), and toast them in a dry pan over medium heat for 4-5 minutes, flipping them about periodically until fragrant.

In a food bowl, mix together the toasted pecans, chopped dates, orange zest, cloves, cardamom, and cream cheese until thoroughly combined. Place the bowl in the freezer to chill and firm up 15 minutes.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place a 10 inch square of puff pastry dough on a very lightly floured surface. Spread the cooled pumpkin filling in the center, leaving a 2-inch (5 cm) border around the edges.

Top with the chilled pecan cream cheese mixture in a mound directly in the center of the dough.

Bring the pastry edges up and over the filling to enclose it completely, pressing the seams together.

Carefully going over and around the pastry package several times, use kitchen twine to segment the pastry into 8 sections. The string should be tied at the top and should not be so tight around the dough that it starts to cut into it, so the pastry can expand as it bakes and form a pumpkin-like shape.

Brush the pastry evenly with the plant-based milk, then sprinkle with the brown sugar and cinnamon.

Bake for 30 minutes, or until the pastry is puffed and golden. Remove from the oven and carefully cut away the twine.

Insert a cinnamon stick in the center and place 2 sage leaves beside it to resemble a stem and leaves. Serve warm with crostini, crudités, or crackers.