Instructions

1. Place the cashew nuts into a bowl and cover with hot water. Leave to soak overnight.
2. Preheat oven to 350°F (175°C).
3. For the crust, mix together all the ingredients to form a dough. Press the dough into a greased pie dish. Bake for 10-12 min until slightly browned. Remove and allow to cool.
4. For the filling, drain the soaked cashews, keeping 1/4 cup of the water. Place the drained cashews and the 1/4 cup of water you kept into a food processor. Blitz well, stopping to scrape down the sides of the bowl regularly. Add the coconut milk and continue to blend the mixture until completely smooth. Set aside.
5. Next, dissolve the gelatin in the hot water and set aside to keep warm while you prepare the rest of the filling.
6. Combine the pumpkin puree, pumpkin spice, and cashew mixture in a pot and cook over low-moderate heat for 2-3 minutes, stirring continuously. Add the erythritol and the gelatin mixture. Stir well to combine.
7. Pour the filling into the cooled pie dish and place in the fridge to set for at least 4 hours.