Prep Ahead: Add the cashews to a large bowl and fill it with water such that the cashews are completely submerged. Soak overnight (ideally 12 hours). When you’re ready to make the pie, drain the cashews into a colander.

Add the almonds, sugar-free sweetener, cinnamon and sea salt to a food processor and process until everything is well-chopped and combined. Leaving the food processor on, slowly pour the melted coconut oil through the opening in the top and continue processing until a thick dough-like substance forms.

Line a 8-inch or 9-inch springform pie pan with parchment paper and transfer the crust mixture to the pie pan. Smooth it into an even layer and freeze while you prepare the rest of the recipe.

Transfer the cashews to a high-powered blender, along with the rest of the ingredients for the pumpkin cheesecake filling.

Blend until completely creamy. If needed, stop the blender periodically to scrape the sides to help it blend. It does take some time to get the creamy consistency for the filling, so just be patient, keep stopping, stirring, and re-starting.

Pour the pumpkin cheesecake filling into the pie pan over the crust and spread it into an even layer.

Freeze the pumpkin cheesecake until it has completely set up, about 4 hours.

When you’re ready to serve, remove the cheesecake from the freezer and release the springform pan. Transfer the cheesecake to a serving platter or cake stand and slice it into individual slices. Serve with whipped cream if desired!