CRUST:
1 cup packed medjool dates, pitted (about 20 dates or 275 g | pitted before measuring)
1 1/2 cups (180 g) raw walnuts
Pinch sea salt

FILLING:
1 1/2 cups (180 g) raw cashews (soaked in very hot water for 1 hour)
1 lemon, juiced (2 Tbsp or 30 ml )
1/4 cup + 1 Tbsp (73 ml) light or full fat coconut milk (or sub unsweetened almond milk)
3 Tbsp (45 ml) olive oil (or sub melted coconut oil, though it will add coconut flavor)
1/2 cup (120 ml) grade A maple syrup* or light agave nectar, plus more to taste
1/4 cup + 1 Tbsp (63 g) pumpkin puree
Pinch sea salt
3/4 tsp pumpkin pie spice
optional: 1 tsp vanilla extract
optional: 1/4 tsp ground cinnamon

FOR SERVING optional:
Coconut whipped cream
Brown sugar pecans