Get out a 12-inch spring-form pan and coat it with cooking spray.
Prep the crust first. In a high-speed blender, add the ingredients in small increments at a time until everything is evenly combined (this part takes the longest). Pour the crust into the spring-form pan, and using clean hands, press the crust into the pan evenly until a thick bottom crust layer has been created. Place in the freezer. (If you are not working with a high-speed blender, start by grinding all of your nuts separately first.)
Meanwhile, begin to prep the filling. Combine all filling ingredients into a high-speed blender and blend until a creamy texture has been reached.
Pour the filling on top of the crust and smooth the top with a spatula. Sprinkle the top with more pumpkin pie spice for a pretty look.
Place the entire pie in the freezer for at least 5 hours before serving.
When you are ready to serve the pie, allow it to sit out at room temperature for about 20 minutes and then slice and serve cold!