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Holiday Pumpkin Pie

Prep ahead of time for this classic holiday dessert by soaking your Cashews for 6 hours‚ rinse and continue to soak and rinse for 72 hours. This creates a superbly rich cheesecake texture that you and your guests will love.



½ Tbsp Cardamom
1½ tsp Nutmeg, divided
1½ cup Butternut Squash
¼ Cup Water + 3 Tbsp, divided
¼ tsp Salt + 1/3 tsp, divided
¼ Cup Coconut Butter
⅛ Cup Coconut Oil
2¾ Cup Navitas Organics Cashew Whole Nuts, divided
1 Cup Coconut Flour
1 Tbsp Cinnamon + 1 3/4 tsp, divided
2 Cup Navitas Organics Coconut Palm Sugar
3 tsp Vanilla Bean Powder


For the Crust: Combine 1 cup Cashews, cardamom, coconut flour, 1/4 cup water, 1 Tbsp cinnamon, nutmeg and 1/4 tsp salt in a food processor until well combined. Press the crust into the bottom of a rounded pie pan.

For the Filling: Blend 3/4 tsp nutmeg, vanilla bean powder, 1 3/4 tsp cinnamon, butternut squash, 1 3/4 cup Cashews, 3 Tbsp water, Coconut Palm Sugar, coconut oil, coconut butter and 1/3 tsp salt until smooth, aerating as needed. Pour into crusts and freeze for a minimum of two hours.

Top with the whipped topping and serve.

Submitted by Janice Skoreyko