1 (29 oz) can pumpkin
1 1/2 cups soy or rice milk
2/3 cup cashews (toasted)
1/2 cup cornstarch
1/2-3/4 cup pure maple syrup or honey
2 tsp. vanilla
1/2 tsp. coriander
1/2 tsp. cardamom
1/2 tsp. salt
1/2 tsp. orange peel

Preheat oven to 350. Blend cashews and 1/2 cup milk until smooth. Add remaining milk until smooth. Add the rest of the ingredients. Blend until all are mixed thoroughly. Pour into pie shell and bake for 1 hour. Put in refrigerator to cool. Top with tofu whipped topping or non-dairy creamer.