Put the cashews at least 4 hours before preparation in a bowl with water. Do the same with the dates, at least 30 minutes before starting the preparation.

Prepare a cake form. It's best to take a round form, which you line with baking paper on the inside. It's not necessary to grease it.

Make the crust by grinding the hazelnuts, hemp seeds and pecans (or whatever nuts you use) in a mixer. Wipe the dates dry, add and mix again. The crust is ready when it sticks together when you press it and you can easily make a ball out of it. Otherwise, add more dates.

Press the mixture into the bottom of the cake form, making a nice thick crust. Press well. If you have too much you can also decide to make a crust on the side or sprinkle some of the remaining crust on top of the pie.

Depending on the size of your butternut, use the flesh of half a big butternut or an entire small one. Open the pumpkin, peel it and remove the seeds.

Cut the flesh into pieces.

If you have vanilla beans, you can grind these in their entirety in the mixer. Do these immediately when the mixer is still empty. If you only use the inside or vanilla extract, it is better to add it later.

Grind the pieces of butternut in the mixer until they have become pulp.

Add the dates one by one. Mix well until you can see no more pieces of date.

Melt your coconut oil in a pan. Add cashews, coconut oil and spices. Mix well.

Your filling should be rather liquid and well mixed. If this is not the case, you can add more coconut oil and mix longer.

Poor the filling onto the crust. Refrigerate over night for ultimate stiffness and taste.