CRUST

1 cup packed medjool dates (pitted)

1 1/2 cups raw walnuts or pecans

1 pinch sea salt

FILLING

1 1/2 cups raw cashews soaked in very hot water for 1 hour

1 lemon juiced (1 lemon yields ~2 Tbsp or 30 ml )

1/3 cup full-fat coconut milk canned (or sub unsweetened almond milk)

1/3 cup grade A maple syrup plus more to taste or use medjool dates 4-5

1/3 cup pumpkin purée

1 pinch sea salt

1-2 tsp pumpkin pie spice

1 tsp vanilla extract optional

Coconut whipped cream (optional, for serving)

Cover cashews with boiling-hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.

In the meantime, add dates to a food processor and blend until small bits remain, or it forms a ball. Remove and set aside.

Add walnuts/pecans and salt to food processor and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed walnuts. Set aside.

Use the saladmaster cake pan or 9 inch- line with parchment paper. Add crust evenly in 9 inch and press down with fingers to evenly distribute. Use a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in freezer.

Once cashews are soaked and drained, add to a high-speed blender with remaining filling ingredients and puree until very smooth – 2-3 minutes. If it has trouble blending add a touch more coconut milk (or almond milk). Taste and adjust flavor/sweetness as needed.

pour into 9 inch pan- Tap a few times to release any air bubbles. Place in fridge for 30 mins to set up.

Serve with a touch of coconut whipped cream and brown sugar pecans (optional | recipe links above).

Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature ~20 minutes (or more as needed) before serving for best texture.