Line a 8-inch by 8-inch baking dish with parchment paper.
Toss the oats, pecans, flour, coconut oil, and salt into a food processor. Process until crumbly. Continue processing, and then slowly pour the Coconutmilk Holiday Nog into the dough through the feeder tube. When the dough comes together in large clumps, turn off the food processor, and dump the dough into your baking dish.
Press the dough evenly into your dish, and then prick it all over with the tines of a fork. Tuck it in the freezer for 15 minutes, and then heat the oven to 350 F.
Take the chilled crust out of the freezer, and tuck it in the oven. Bake about 15 minutes or until it begins to brown at the edges.
Make the pumpkin filling.
Make the filling while the crust bakes. Whisk the pumpkin purée with arrowroot starch, Coconutmilk Holiday Nog, maple sugar, cinnamon, ginger, and nutmeg together.
Remove the crust from the oven, and then pour in the filling. Bake 45 minutes or until the pumpkin sets and no longer wobbles in the center. Let the pumpkin bars cool on the counter until they reach room temperature.
Cut into 9 even squares, top with a spoonful of CocoWhip and candied ginger.