Line an 8-inch spring form pie pan with parchment paper.

Add the ingredients for the crust to a food processor or blender and pulse until it is well-combined and forms a sticky dough.

Transfer the crust mixture to the parchment-lined pan and press it into an even layer. Stick the pan in the freezer while you prepare the pumpkin filling.

Soak the cashews for at least 3 hours (up to overnight). Drain the cashews and add them to a high-powered blender along with the remaining ingredients for the filling. Blend until super smooth and creamy. Taste the filling mixture for flavor and add more cinnamon, pure maple syrup, and/or sea salt to taste.

Pour the filling over the pie crust and spread into an even layer. Refrigerate pie at least 3 hours (note: you can also freeze the pie for 2 hours to get it to set up nicely and make it easier for transport. Thaw in the refrigerator for at least 3 hours or at room temperature for 2 hours before serving).

Cut pie into slices and serve with a dollop of coconut milk whipped cream on top.