Pumpkin pie

1 1/4 cup raw cashews
1 can pumpkin puree
2/3 cup maple syrup
1/3 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves

If it's too thick to blend, add a bit of soy milk as needed

Bake at 400 for 15 min, then reduce temp to 350 and bake for 30-40 min, or until edges are fluffy and a dark caramel orange tone. Toothpick should come out slightly wet, but dark and thick. Pie will firm up more as it cools and is refrigerated.

Set pie on counter to cool 30 min. Then chill in fridge for 2 hours.