This no bake (and vegan!) pumpkin pie parfait is an updated twist on the original pie and whipped topping combo, layered with cake-like graham crackers.
Regarding soaking the cashews: this helps them become softer = creamier. You can either soak them overnight in room temp water, or use boiling water and let them sit for an hour (or longer is fine too).
Add all ingredients (except the graham crackers) to a blender and process until very smooth. Taste and adjust to your liking!
For the layering: spread 1/3 of the pumpkin filling into an 8x8 pan. Top with a layer of graham crackers (about 6), breaking as needed to create single layer. Top with another 1/3 of the filling and another layer of graham crackers. Add the final 1/3 of the filling. Top with crushed graham cracker (I add the crackers to a plastic bag and smash them up with a spoon.)
Refrigerate for 6- 8 hours, or overnight. Cut into squares and enjoy!
This recipe will make 9 square servings or 12 smaller servings.
For the coconut cream: you can buy canned coconut cream, or you can use the thicker portion of milk from a can of full fat coconut milk.