In a food processor, combine the cashews, drained dates and salt. Process until ingredients are well combined and dough starts to form.
In a bowl combine all the ingredients for the filling. Mix well.
Line a 9" x 5" baking pan with parchment paper. Add crust mixture and distribute evenly. Use your fingers or the back of a spoon to press against the bottom of the pan.
Pour the filling mixture over the crust and disperse evenly. Top with crushed cashews.
Place baking pan in the freezer for 1 hour. When ready, carefully remove the solidified pumpkin filling and crust from the parchment paper and cut into 8 squares. Enjoy!
