For the Crust

1 cup almond flour

⅓ cup raw agave nectar

1 tsp pumpkin pie spice

1 pinch sea salt

For the Pumpkin Mixture

1 cup soaked cashews

½ cup water

½ cup pumpkin

⅓ cup raw agave nectar

1 tsp pumpkin pie spice

1 tsp sea salt

Directions

• Create the crust by tossing the crust ingredients in a mid-sized bowl. Toss until a thick paste-like mix has formed. Press this mixture into lined cupcake tins.
• In your personal blender, combine the cashews, water, pumpkin, agave, pumpkin spice, and salt. Blend until smooth!
• Pour mixture into the cupcake tins and freeze for 1½ hours before serving.
• Optional: Garnish with a quick pumpkin spice agave drizzle and vegan whipped cream.