Crust:

• 1 cup almonds
• 1 cup walnuts
• 1.25 cups dates
• 1 TBSP coconut oil

Filling:

• 3/4 cup cashews (soaked in water to soften for 3-4 hours or hot water for 10 min)
• 3-4 TBSP arrowroot starch, to thicken
• 1 14oz can unsweetened pumpkin puree (about 1.75 cups)
• 3/4 tsp pumpkin spice (see my notes below)
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 2 TBSP coconut oil
• 1 tsp vanilla extract
• 3-4 TBSP arrowroot starch, to thicken

Pumpkin Spice Mix:

• You can buy this pre-made, but I followed this recipe and made my own.

1. Soak the cashews in water.
2. Place all crust ingredients in the food processor and blend until sticking together and well processed.
3. Place in a springform pan (mine was 8x8) and put in the freezer to set.
4. Meanwhile, rinse out your food processor.
5. Add all remaining ingredients (including drained cashews) and continue to mix until a smooth mixture is formed.
6. **You can also use a high speed blender for the filling if you prefer.
7. Get the base out of the freezer and drop the mixture in the centre, smoothing out with a spatula until it's evenly covered
8. Place in fridge to set.
9. Enjoy with coconut whipped cream (recipe here).

Note: This needs to be served right out of the fridge because it will be too runny otherwise.