In the meantime, add dates to a food processor and blend until small bits remain, or it forms a ball. Remove and set aside.
Add walnuts and salt to food processor and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed walnuts. Set aside.
Once cashews are soaked and drained, add to a high-speed blender with remaining filling ingredients and puree until very smooth - 2-3 minutes. If it has trouble blending add a touch more coconut milk (or almond milk). Taste and adjust flavor/sweetness as needed.
*Grade A maple syrup is best in this recipe - I didn't prefer Grade B, as its flavor was a bit too intense and overwhelmed the pumpkin.
*Prep time includes soaking cashews and freezing.
*Nutrition information is a rough estimate calculated using medium-sized ramekins and does not include additional toppings.