Prep time: overnight* + 4-h cooled before serving

What You’ll Need:

2 c raw, unsalted cashews

1 can pumpkin puree (NOT pumpkin pie filling)

1/3 c coconut oil, melted

½ c pure maple syrup

juice of 2 lemons

1 tsp pure vanilla extract

1 tsp sea salt

½ tsp cinnamon

½ tsp nutmeg

This recipe is designed to be crustless, but if you have a favorite pie crust (whether home made or store bought), use this as filling!

For serving:

OPTIONAL TOPPINGS: cocoa powder and/or ¼ c raw macadamia nuts, crushed

* I know, I know. Soaking nuts sounds weird! Trust me. Place the 2 c raw cashews in a glass container, cover generously with filtered water & sit at room temp overnight.

Drain & rinse cashews with cool water.

Combine all ingredients (except for toppings) in a food processor until smooth.

Use a spatula to transfer to a standard size pie pan.

Pop in fridge for 4-6 hours.

Remove from fridge just before serving. Sprinkle with cocoa powder and/or macadamia nuts if desired.

Serves 6.