I used puréed pumpkin, nutmeg, cinnamon, soaked cashews, agave syrup and a dash of salt to make the pumpkin filling. I ended up adding oats to the mixture because I thought the pumpkin tasted too pumpkin-y. For the crust base, I food processed almonds into a fine chop and blended in oats with cinnamon, agave, a splash of salt and water. The recipe is flexible - next time I may use unsweetened coconut in the crust instead of almonds. I baked the crust first in the oven just to make it a little firm, and then I put the filling on top and baked it just a tad to heat it up. Emma ended up loving it!