1/2 lemon, juice of
1 c Medjool dates
1/2 c pumpkin puree
1/2 c coconut milk, light
1/2 c maple syrup
1 tsp pumpkin pie spice or combination of cinnamon, nutmeg, cloves & ginger
1 pinch sea salt
1 tsp vanilla extract
2 tbsp coconut oil
1 c raw cashews
1 1/2 c pecans (finely chopped or ground)
- Blend dates and pecans to form a paste and put in prepared springform pan and place in the freezer to set.
- Set aside cashews and pour boiling water over to soften for approx 15 mins.
- Purée remaining ingredients along with the cashews until smooth.
- Pour over crust and then back in the freezer until set – 4-6 hrs.