Homemade Pumpkin Pie With Gingersnap Crust

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10-15 homemade gingersnaps

2-3 Tbsp vegan buttery spread

2 3/4 cups squash/pumpkin puree (strained) (1 large or 2 small pumpkins)

2 tsp sea salt

1/2 cup sugar

1 tsp vanilla extract

1/4 cup maple syrup

2 Tbsp pumpkin pie spice

1 tsp ground ginger

1/2 tsp cinnamon

3/4 cup tofu/soy cream cheese

1 1/4 cups raw cashews, soaked

30-40 soaked raw cashews

2 Tbsp maple syrup

pinch of salt

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