Preheat the oven to 350 degrees F.
Stir together the graham cracker crumbs and melted vegan butter.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Cool completely.
Add the Vanilla KOS Protein, drained cashews, pumpkin, vanilla, pumpkin spice, syrup, milk, lemon, salt and coconut oil in the bowl of a food processor or blender. Blend until completely smooth.
Taste and add more syrup if you would like your pie sweeter.
Pour the filling into the prepared crust and smooth with a spatula.
Place in the freezer to set for at least 2 hours or overnight.
Remove from the freezer an hour before serving. Store in the refrigerator and serve chilled. Enjoy!