Drain the soaked cashews and place them in a food processor. Add pumpkin puree, sugar, cornstarch, pumpkin pie spice, maple syrup and vanilla extract. Process until a very smooth mixture forms. Scrape the sides couple of times during blending.
Divide the pumpkin filling between the prepared pie pans and smooth the tops.
Bake for 28~35 minutes or until the top turns dark and a toothpick inserted in the center comes out clean. This indicates that the filling is set and not gooey anymore.
Remove from the oven and let cool for a few minutes before slicing and serving. Serve with a dollop of coconut whipped cream and a sprinkle of ground cinnamon.