To make the filling, soak ahead your cashews, overnight or for a couple of hours until softened.
Measure and blend everything until smooth, about 2 minutes on high.
Pour into an air-tight mason jar (quart) and chill in the refrigerator for up to 5 days.
To make the crust, measure and pulse the crust ingredients in a food processor, adding the cold non-dairy milk or water slowly. Stop once the dough is flaky and easy to press together.
Pour half the mixture into the center on pie dish and press evenly to coat. Add the remaining half and press it against the sides.
Bake at 425 F for 10-12 minutes
Remove from oven and let cool before filling, about 15-20 minutes.
To assemble, pour in your cream filling and spread evenly. Top with coconut whipped cream and evenly spread.
Let chill before serving, about 2-4 hours preferred.
1 tsp of Pumpkin Spice is a combination of 1/3 tsp ground Cinnamon, 1/6 tsp ground Ginger & ground Nutmeg, 1/8 tsp ground Cloves & ground Allspice.Freeze for an hour before serving for the perfect slices.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/gluten-free-pumpkin-cream-pie/