Pili Nut Pumpkin Pie


Our spin on a national tradition. There’s no baking involved in this recipe, just simple ingredients and oh-so delicious.



  • 1 cup packed medjool dates (pitted, soaked)
  • 1 cups raw walnuts
  • ½ cup pili nuts*
  • 1 pinch sea saltFilling


  • 1 cups raw cashews (soaked in very hot water for 1 hour)
  • ½ cup pili nuts*
  • 1 lemon, juiced
  • 1/3 cup Lavva Milk, Unsweetened
  • 3 Tbsp melted coconut oil
  • 1/3 cup grade A maple syrup
  • 1/3 cup pumpkin purée
  • 1 pinch sea salt
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract


  • Cinnamon
  • Pili nuts*


  1. Cover cashews with boiling-hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.
  2. In the meantime, add dates to a food processor and blend until small bits remain, or it forms a ball. Remove and set aside.
  3. Add walnuts and salt to food processor and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed walnuts. Set aside.
  4. If using a springform pan, line with parchment paper. If using ramekins or muffin tins, cut parchment paper into circles the size of the base of your ramekins or muffin tins. Also, cut out two long strips of parchment paper per ramekin and lay them in an “X” shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set. (For muffin tins, you can also just use cupcake liners.)
  5. Divide crust evenly among ramekins or tins (or springform pan), and press down with fingers to evenly distribute. Use a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in the freezer.
  6. Once cashews are soaked and drained, add cashews and pili nuts to a high-speed blender with remaining filling ingredients and puree until very smooth for about 3 minutes. If it has trouble blending add a splash of Lavva milk. Adjust flavor/sweetness as needed.
  7. Divide filling evenly among the ramekins or parchment-lined springform pan. Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm – about 4-6 hours, depending on the size of the dish.
  8. Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren’t quite set, pop them back in the freezer until firm. If using a springform pan, pop open and remove cheesecake and slice in squares.
  9. Top Layer: In a mixing bowl, add in yogurt, cinnamon, and maple syrup and mix together. Once layer on top and place in the fridge for 2-3 hours to set in place.
  10. Serve, sprinkle cinnamon, and top with pili nuts. Enjoy!Notes: Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature 15-20 minutes before serving for best texture.

    *If Pili nuts can’t be found, use ½ cup raw soaked cashews or walnuts for filling and crust.

Recipe from our friend @valeriealvarez