• Soak cashews with a pinch of salt in room temperature water overnight, or in hot water for 2 hours. Rinse and drain. Set aside.

Pie Crust

• Start by making the pie crust. Mix the almonds and pitted dates in a high-speed mixer. When the almonds have broken up into smaller pieces, transfer to a food processor *
• Add pitted Medjool dates to the food processor. Pulse until the texture is gooey and well combined. 
• Press the pie crust dough into a round 7-inch pie pan. Make sure to get an even layer working from the middle and out. Chill in the fridge while preparing the pumpkin cheesecake filling.

Pumpkin Cheesecake Filling

• Add soaked and rinsed cashews and pitted Medjool dates to a clean food processor. Pulse until smooth.
• Add pumpkin puree and pumpkin pie spice to the date and cashew paste. Mix well. 
• Add coconut flour to the pumpkin pie filling, a little at a time, until the texture is just perfect (add 1 additional tablespoon at a time if the texture is too wet. I used 2 tablespoons)
• Pour pumpkin pie filling into the chilled pie crust, and smooth out the top with a spoon or your hands.
• Put the pumpkin pie back in the freezer and let it chill for at least 4 hours, preferably overnight before serving.