Soak the cashews: Cover the raw cashews with water and soak for 4 to 8 hours (or cover with boiling water for 30 minutes). Drain and rinse.

Lightly oil the bottom of a 9-inch springform pan.

Make the crust: Drain the soaked dates. Add the dates, pecans, cinnamon, ginger and salt to a food processor fitted with the S-blade and pulse until finely chopped and the mixture sticks together when pinched. Press it very firmly and evenly into the bottom of the pan, then refrigerate while you make the filling.

Make the filling: Wipe out the food processor bowl. Add the drained cashews, pumpkin puree, melted coconut oil, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Blend until completely smooth, 3 to 5 minutes, stopping to scrape down the sides of the bowl as needed.

Pour the filling over the crust and smooth the top with a rubber spatula. Refrigerate until set, at least 4 hours or overnight (or freeze for about 1 hour, then let it stand 10 minutes before slicing).

Run a thin knife around the edge and remove the ring of the springform pan. Slice with a warm knife, wiping it clean between cuts. Top each slice with a dollop of coconut whipped cream and a sprinkle of cinnamon, and serve.