Ingredients

• 12 soft medjol dates Crust
• 2 cups pecans Crust
• 3/4 cup unsweetened shredded coconut Crust
• 3 tbsp cinnamon Crust
• Top Top
• 2 cups cashews. Soak in water for a few hours or overnight. Top
• 1/4 cup melted coconut oil Top
• 1 tsp vanilla Top
• 1 1/4 cup roasted pumpkin (instructions below) Top
• 1/4 cup maple syrup or honey Top
• Ground Spices: 3 tsp cinnamon, 1/2 tsp cloves, 1 tsp ginger Top

Instructions

1. Discard the water the cashews were soaked in and rinse them.
2. To make the bottom, place the dates, pecans, shredded coconut and cinnamon in a food processor or blender and blend away until it forms a smoother texture, but still a bit crumbly.
3. Press this mixture into a 9? spring form pan (if you don't have this size, just remember the smaller the pan the thicker the crust and the larger the pan the thinner the crust). Place it in the freezer and chill while you prepare the pie filling.
4. To make the filling, place the soaked cashews, coconut oil, vanilla, pumpkin, honey or maple syrup and spices in a food processor or blender and blend until smooth.
5. Remove the chilled bottom from the freezer and top with the pumpkin pie filling.
6. Cover and refrigerate or freeze, several hours or overnight.
7. If you've frozen the pie overnight you may need to let it thaw a couple of hours in the fridge.
8. Enjoy!