Preheat the oven to 425ºF (220ºC).

Generously grease a 9-inch pie plate (regular, not deep dish). Tear bits of dough off, and press it against the sides of the pan (making sure it covers from the top to the bottom of the sides). It should be about 1/8-unch thick. Once the sides are covered with dough, press the remaining dough into the bottom of the pan. Set the pan in the fridge to stay chilled while you prepare the filling.

Add the sugar, cornstarch, salt, and spices to a deep bowl. Whisk to blend. Whisk in the pumpkin puree and cashew milk.

Pour the filling into the pan with the crust. Bake for 15 minutes, then reduce temperature to 350ºF (180ºC), and bake for 30 to 40 minutes more, until the filling puffs up slightly (don’t worry, it’ll fall soon after coming out of the oven), and the center looks set. Let cool for at least 1 hour before cutting. May be refrigerated overnight, and served cold, or at room temperature the next day.