Add all the ingredients for the crust to a food processor and blitz until you get a crust that easily sticks together but that still has some texture.
Use your fingers to carefully press the mixture across the bottom and up the sides of a pie dish (I used a 22.5 cm/9 inch pie dish) - press down with your fingers, the back of a spoon or the bottom of a small cup or glass to make it as compact as possible.
Place in the fridge while you make the filling.
For the filling:
Drain the cashew nuts and place in the same food processor (no need to wash it) along with the pumpkin purée, maple syrup, vanilla and cacao butter.
Whizz until completely smooth.
Taste and adjust amount of maple syrup if necessary.
Place the filling in the crust and place back in fridge for at least a few hours until it sets and firms up before cutting and eating.
Decorate with coconut whipped cream, if desired.
Keeps well covered in the fridge for up to a few days.
*If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.You can add ground cinnamon, or pumpkin pie spice to the filling - I preferred a milder taste so didn't add spice but you can absolutely add spice if you like!