Add the oats, pecans, dates and coconut oil into a food processor. Process until a sandy, sticky texture forms. Transfer this into a parchment-lined 8x8 baking pan. Press firmly (like really hard) into the bottom to create a crust.

Add the soaked cashews (they need to be soaked!), pumpkin, milk, syrup, spice blend, coconut oil and vanilla into a blender. Blend on high until smooth and creamy.

Pour the filling over the crust and freeze for at least 4 - 6 hours, preferably overnight.

When ready to serve, allow to sit at room temperature for 5 minutes, then slice. Store in the freezer and enjoy as a refreshing cold treat on a hot day!