Preheat the oven to 150 degrees celsius (300 degrees Fahrenheit) and line a 9 x 9 inch baking dish with foil ensuring that its fully covered
In a mixing bowl combine all of the ingredients for the base and stir until the mixture combines and forms a dough. Place the dough in the baking dish and press firmly into the bottom and corners so the base is of even thickness. Bake in the oven for 12 minutes until the top begins to turn a golden colour.
In a blender or food processor combine the soaked cashews and coconut oil and blend until the cashews have broken down into small bits. Add in the rest of the filling ingredients and blend until the mixture becomes a smooth puree. Pour into the pan over the base and even smooth the top with a spatula.
Place the dish in the freezer for approximately 2 hours until the pumpkin filling is firm but not frozen solid. Alternatively you can freeze it for longer and simply remove from the freezer 30 minutes before serving to allow to slightly soften.
To serve, using the foil, pull the entire block out of the pan and slice into squares.
In a bowl stir together the coconut cream, cinnamon and honey until combined. Dollop spoonfuls of the coconut cream onto each of the squares and top with a chopped walnut and a dusting of cinnamon.