Soak raw cashews for about 30 minutes. Discard water after soaking. If you use roasted cashews, you will need to add hours onto the soaking time and then thoroughly rinse salt off before using in recipe.
After cashews are soaked and drained, put into a high speed blender along with all other pie ingredients: cashew milk, spices, brown sugar and real maple syrup, arrowroot powder (or cornstarch), vanilla, salt, and solid pumpkin. (Do not use pumpkin pie mix in a can which will already have seasonings mixed in. Your recipe will not turn out the same.)
Blend in a high speed blender until smooth.
Pour/scrape into two uncooked pie shells. Smooth the tops.
Cook in a 375° oven for 50-55 minutes or until crusts are browned, top of pies are darker, and cracks may appear. The clean knife test will not work for this recipe.
Take out of oven and set on a cooking rack to cool.
Cinnamon Cashew Cream
While pies are cooking and cooling, soak raw cashews for about 30 minutes. If you use roasted cashews, your soak time will increase by hours and you must rinse thoroughly to remove salt.
After cashews are soaked, drain water off.
Place soaked and drained cashews into clean high speed blender along with cashew milk (or other plant milk), lemon juice, cinnamon, salt, and brown sugar. Blend at high speed until smooth and creamy.
Set aside until pies are cooled -or if you have finished extra early, pour into a jar and refrigerate.
Once pies have cooled, pour evenly on top. Top with additional cinnamon and perhaps some sparkly gold sugar.
In my humble opinion, this is best served cold. The cashew cream will firm up with refrigeration. If you like your pie warm though...to each his own.
You must disclose to anyone who may eat this pie that the recipe contains nuts. Pumpkin pie typically does not contain nuts so this is especially important.