Ingredients:
For the cream:
1 cup cashews soaked in water over night, drained
½ cup pumpkin
¼ cup milk
¼ cup maple syrup
1 tsp vanilla
1 ½ tsp pumpkin spice
For the crust layer:
¼ cup coconut flour
1 ½ cups walnuts
½ cup figs
¼ cup coconut oil
Directions:
1. Start with soaking cashews overnight and then draining the water the next day
2. Combine softened cashews with pumpkin, milk, maple syrup, vanilla, and pumpkin spice in blender. Blend until smooth and creamy
3. For the crust layer combine all ingredients in a food processor and grind until a sticky dough forms
4. Using a regular sized muffin tin, push crust into each muffin cup- I started with a large spoonful and flattened it with my spoon, freeze for 15 minutes to set before adding pumpkin cream
5. Add pumpkin cream to the top of the muffin cups, spread evenly and then freeze for 1 hour
6. Remove muffin tin from freezer and using a knife or fork, pop each pie cup out and transfer to Pyrex, Tupperware, or freezer bag for keeping