• 1 1/2C cashews
  • 4T coconut oil
  • 2T coconut flour


  • 1C pumpkin, peeled & chopped
  • 1C cashews, soaked
  • 3/4C coconut sugar
  • 1/2C coconut oil
  • 1/2C water
  • 2t psyllium
  • 1T mixed spices (cinnamon, nutmeg, cloves, ginger)
  • 2T vanilla


  1. Grind cashews into a flour in a high speed blender. Transfer to mixing bowl.
  2. Add coconut oil and knead into a sticky dough. Add coconut flour, knead until dough doesn’t stick to your fingers.
  3. Press crust mix into tart tins lined with plastic wrap. This recipe will make 8 small (10cm) pies, or one large (25cm) pie. Set aside in freezer.
  4. Place all ingredients, except for psyllium, into a high speed blender. Blend until smooth and creamy.
  5. Add psyllium, and blend again quickly.
  6. Pour pumpkin mixture into tart cases, and set in the freezer.