This is the same basic recipe as the dairy laden pie and my mom and I made them at the same time. This one uses chia seeds and cashew milk to replace the dairy in the filling and oil to replace the dairy in the crust. I liked the dairy pie a little more than this one, but I would hesitate to mow through a piece if I had the chance.
2 cups of pumpkin pulp purée from a sugar pumpkin
1 cup raw sugar
1/2 teaspoon salt
2 heaping teaspoons chia seeds
1 cup of raw cashews
1 cup of water
2 teaspoons of cinnamon
1 teaspoon fresh diced ginger
1/4 teaspoon fresh ground allspice
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon fresh ground cloves
1/4 teaspoon fresh ground cardamon
1 cup of very finely grated almonds (I use a food processor until its a smiliar texture to course sand) or almond meal.
3-5 tablespoons of almond oil or whatever oil you have on hand
Work the oil into the almonds until you have a damp ball. Then press it into the pie pan and work it until its flat and pie crust looking. Then put it into a 350 degree oven for 10 to 12 minutes.