Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line your 9 1/2″ pie pan with the prepared crust and bake 10 minutes and then set aside while you prepare the filling.
3. To make the cashew cream, add all the cream ingredients into a single serving blender cup and puree until smooth. Set in the fridge until ready to use.
4. To make the pumpkin filling, add all the ingredients to a food processor and puree until mixed well.
5. Pour pumpkin filling into unbaked pie crust.
6. Use a large spoon to dollop the cashew cream onto the top of the pumpkin filling. Use a butter knife or other utensil to create a swirl patter with the cashew cream and pumpkin filling.
7. Bake for 55-65 minutes or until filling is semi-solid and the crust is lightly browned. (It shouldn’t jiggle when you shake the pie pan.)
8. Transfer pie to a cooling rack to cool for 30 minutes. Cover and transfer to the refrigerator to chill for 4-6 hours to firm up.
9. Slice and serve with vegan whipped topping and a sprinkle of cinnamon.