Soak the raw cashews overnight in water, enough to cover the cashews.
For base melt the coconut oil. Prepare a 9 inch springform pan tracing the bottom of the springform pan with parchment paper and cutting it out. Using melted coconut oil brush the inside of the pan and parchment paper with coconut oil. Place the parchment paper in the bottom of the springform pan.
Add the crust ingredients to a high-speed blender and pulse until fully blended 30-40 seconds. Press the base into the springform pan and up the sides. Place in the freezer for about 20 minutes while you make the pumpkin date caramel.
For the pumpkin date caramel add all of the ingredients for the date caramel into a clean high-speed blender and change the setting to puree and blend. If you don’t have a puree setting just blend until creamy. The mixture should be somewhat thick and not too runny. Once the crust is frozen Remove the crust from the freezer and add the pumpkin date caramel. Place back in the freezer for 30-40 minutes.
For the pumpkin filling drain the soaked cashews and set aside. Add all of the cashew pumpkin filling ingredients to a high-speed blender and blend until creamy 1.5-2 minutes. Adjust sweetness according to your preference.
Remove the crust with the pumpkin date caramel layer from the freezer.
Cover the pan and let set up overnight. The date caramel takes several hours to fully freeze.
Once frozen remove from freezer and thaw for 15-20 minutes before eating.
Store in a freezer safe container in the freezer for 1-2 weeks.