In a small bowl add the corn starch and water
Add the pumpkin compote ingredients to a saucepan and stir to combine
Heat the mixture on a medium heat and heat for 6-8 minutes, then reduce to a simmer for another 6-8 minutes
Remove from the heat and allow to cool
When the mixture has cooled, transfer to a bowl and cover with cling film (ensure that the cling film is touching the top of the mixture to prevent the top from hardening)
Place in the fridge to set overnight
Add the pecans and dates to two separate bowls, adding a cup of water to each of them and place them in the fridge to soak overnight
Remove the pecans and date from the fridge, pit and chop the dates, chop the pecans
Place the prepared dates and pecans in a food processor, add the salt, blend until smooth
Add some of the crumb to the base of your jars
Remove the pumpkin mixture from the fridge and fill the jar ¾ to the top
Top with the remaining pecan and date crumb and enjoy!