Recipe by: Gabby Ouimet,
Serves: 10-12 slices
Prep Time: Quick & Easy


3/4 cup de-shelled pecans

3/4 cup dried medjool dates

1/2 teaspoon ground cinnamon

1/4 teaspoon fine grey sea salt

2 cups soaked raw cashews

juice of 1 lemons

1 cut into chunks bananas, fair trade

1 1/2 cups pumpkin puree

1/4 cup amber maple syrup (no 2, grade c)

1/2 teaspoon vanilla extract

1/2 teaspoon pumpkin spice

1/3 cup coconut oil

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1. Prepare your pie pumpkin first and have the puree ready and chilled before beginning.

2. For the crust, pulse the pecans in a food processor until finely ground, then add the dates and sea salt and process until the mixture will stick together when you press it. Press the mixture into an 8-inch spring-form pan and place in the refrigerator while you make the filling.

3. Rinse the food processor then add the soaked cashews and all other ingredients and process until smooth. With the processor running, slowly pour in the melted coconut oil until fully incorporated.

4. Pour the filling into the crust and spread smooth with a spatula. Garnish with pecans if desired. Refrigerate for at least 3 hours to firm up.

Chef’s notes: This makes a wonderful contribution to a holiday meal. It can be frozen then thawed out for about an hour before serving. Best stored in the fridge since at room temperature the coconut oil in the cake with soften, causing the cake to soften! If just keeping in the refrigerator, keep cold until serving.