Helyn's Kitchen

15 oz. pumpkin purée
10 medjool dates, pits removed
1¼ cups raw cashews
1½ cups non-dairy milk
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
1 TBS tapioca flour

15 oz. pumpkin purée 10 medjool dates, pits removed 1 ¼ cups raw cashews 1 ½ cups non-dairy milk 2 tsp ground cinnamon 1 TBS tapioca flour

Preheat oven to 350 F.
Place dates and 1 cup of the milk in a high-powered blender and blend until smooth.
Add remaining milk and cashews and blend again until smooth, scraping down the sides if needed.
Transfer to a mixing bowl, add remaining ingredients and whisk well to combine.
Pour into your pie crust and smooth the top with a spatula.
Bake for 45-50 minutes until puffed up and slightly cracked on the top.
Refrigerate overnight before serving.