1/4cupmaple syrup(not raw but used in raw food cooking)
1/2cupcoconut oil(soaked for at least 4 hours)
The day before you will start preparing the pumpkin. This is important because if you used the pumpkin completely raw, it would have a very unpleasant starchy quality to it. Peel the pumpkin and slice in half. Slice into 1 inch slices. Chop the slices into pieces that are about 1/8th inch thick. So, the slices will look like a 1 square that is 1/8 thick. Place on dehydrator screens and dehydrate at 116 for about 3-4 hours. Make sure you remove them before they are hard!
Place dehydrated pumpkin in a bowl. Cover with 2 C of the water and let sit for about 3 hours. You can do this the night before and just put it in the refrigerator and leave it. Soak the cashews and dates at the same time and you will be ready to rock in the morning!
To make the crust:
Put pecans into food processor with dates. Process until well ground. Press into a tart pan.
To make the filling:
In the food processor, place all ingredients except the remaining 1 Cup water and cashews. Process until it becomes a mash. Add the cashews and process until well mixed. Transfer half the mixture to the vita mix. Add 1/2 Cup water and blend until smooth. This will require some patience and the plunger but the results are well worth it. Repeat with remaining filling and 1/2 Cup water. Mix the two batches together then spoon into the crust. Refrigerate for at least 3-4 hours before serving.