INGREDIENTS
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CRUST:
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2 cups almonds
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1 cup dates, soaked 1 hour to soften
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1/4 teaspoon vanilla
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1/4 teaspoon cinnamon
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Splash of water, if needed
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FILLING:
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2 cups pumpkin puree
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1 1/4 cups dates
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1/4 cup raisins
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1/2 cup cashews
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1/2 to 1 teaspoon cinnamon
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1 to 2 teaspoons vanilla
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1/4 teaspoon cloves
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1/4 teaspoon nutmeg
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1/4 teaspoon cardamom
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Dash of sea salt