Combine all ingredients in a food processor or high speed blender until combined. The desired texture is a chunky and sticky “dough”. You should be able to squeeze the dough in your fingertips and it create a firm crust.
In a spring form tart pan (I used 12in.), pour the crust mixture into the bottom and spread evenly.
Firmly press and crust into and around the sides of the tart pan until a thick bottom layer has been created.
Freeze for at least 3 hours.
While you’re waiting for the crust to harden, start making the filling.
Combine all ingredients into a high speed blender starting with the cashews first, then adding in remaining ingredients. A high speed blender will be the best option as this mixture is very thick and creamy.
Set mixture aside in a small mixing bowl in the fridge.
When your crust is done chilling, pour the filling mixture into the tart pan using a spatula to evenly spread the filling mixture.
Freeze the whole pie for at least 2 hours prior to serving.
When you’re ready to serve, thaw at room temperature for about 30 minutes or until the pumpkin pie filling is thick, creamy, and cool- it should not be frozen.
This will keep very well in the freezer if you have leftovers.
Garnish with Coconut Whipped Cream (recipe on my blog).
Top with fresh cinnamon and nuts of your choice.
If you leave the pie out for too long at room temperature it will be too soft