2cardamom podsground in a pestle and mortar and shells discarded
½teaspoonground cloves
¼teaspoonground nutmeg
¼teaspoonground allspice
¼teaspoonground ginger
pinchof freshly ground black pepper
For the filling
1x 425g / 15oz canned pumpkinpumpkin puree, not pre-sugared pie filling
½cupbrown sugar
⅓cupcoconut cream
¾cupraw unsalted cashews
1teaspoonvanilla extract
1teaspoonground cinnamon
½teaspoonground ginger
pinchof salt
Instructions
For the crust
Blitz all ingredients in a food processor or high-speed blender until crumbly and sticks together when pressed. Press firmly into the cups of a tart tin or muffin tin. Chill in the fridge until ready to use.
For the filling:
Blitz all pie filling ingredients in a high-speed blender until smooth (you can use a standard blender but it will take a little longer). Pour the filling into the tart crusts, chill in the fridge until ready to serve.