Vegan Pumpkin Chiffon Pie Recipe

Place the cashews in a bowl and cover with hot water. Let soak for 30 minutes.
Meanwhile, in food processor, finely grind the gingersnaps.
Add the butter to the food processor and continue to grind for 1-2 minutes until evenly moistened.
Press the crust mixture firmly into the bottom and sides of a pie pan.
Drain the cashews in a colander and rinse them under cool running water.
Transfer the drained cashews to a blender along with the coconut milk, molasses, cream cheese, agar agar, salt, cinnamon, nutmeg, ginger, pumpkin purée, sugar, and rum. Blend for 60 seconds on medium speed until completely smooth, stopping and scraping down the sides as needed to make sure everything gets incorporated.
Pour the blended pie filling into a saucepan and cook over medium heat, whisking constantly, for 6–8 minutes until thickened and rapidly bubbling.
Pour the filling into the prepared crust and smooth the surface with an offset spatula.
Over medium heat, toast the shredded coconut in a skillet until medium-brown.
Top the pie with toasted coconut and refrigerate for at least 6 hours, or overnight until set.
When serving, top the slices with whipped cream, and a light dusting of cinnamon.