Soak the cashews overnight or pour boiling water on top and let sit for at least 20 minutes to soften.
Next prepare the crust. In the bowl of a food processor add the almonds and pulse until finely chopped. Add the rest of the crust ingredients and pulse until a sticky crust begins to form. About 1-2 minutes.
Line an 8X8 inch pan with parchment paper. Add the crust to the pan and use your hands or a spatula to press it evenly into the pan. Refrigerate while you prepare the cheesecake filling.
Add the cashews, non-dairy milk, maple syrup, and coconut oil to the blender. Blend on high until combined.
Pour half of the mixture over the crust and place in the freezer for about 20 minutes.
Add pumpkin puree and cinnamon to the remaining mixture in the blender and blend until combined.
Once the first layer has been in the freezer for about 20 minutes, pour the pumpkin layer on top and return to the freezer. Spread evenly with a spatula until smooth.
Freeze for at least 2 hours or overnight to set.
When ready to eat, soften at room temperature and cut into squares.
Store covered in the freezer and enjoy!