Pumpkin Pie with Cinnamon Cashew Cream

For the crust, blend the pecans or almonds with the dates in a food processor until paste-like, then press into a 9-inch pie pan. 2. Blend all filling ingredients until smooth and pour into the crust. 3. Freeze until hard (overnight is best), then store in the fridge. 4. Blend the cashew cream ingredients and dollop over the chilled pie.