Place the flour, sugar,and salt in a bowl and cut in the coconut oil with a fork, until it is evenly dispersed through the flour in small pieces

Add the water, a little at a time, mixing with the fork until the dough comes together in a bowl.

Wrap tightly in cling wrap and refrigerate for at least 15 minutes.

Blitz the cashews in a blender with the water and cornstarch

In a bowl mix well the pumpkin puree, maple syrup, cashew paste, cinnamon, nutmeg and vanilla extract.

Preheat the oven to 425 degrees.

On a floured surface, roll out the pastry crust until you have a round that's slightly larger than your pie plate.

Transfer the crust to the pie plate and crimp the edges with your fingers or with a fork.

Pour in the filling.

Place the pie in the center rack of the oven and bake 10 minutes.

Lower the heat to 350 degrees and continue baking for 50-60 minutes or until the filling's set. A knife inserted into the center should come out clean.

Cool the pie thoroughly on a rack. Chill the pie if possible, before eating-- it tastes best that way and is easier to cut.