Chill two cans of full-fat coconut milk overnight in the refrigerator. Soak raw cashews in boiling water for 15 minutes. Brew strong coffee and allow to cool.

Blend soaked cashews, dairy-free milk, maple syrup, pumpkin purée, lemon juice, vanilla extract, pumpkin pie spice, and fine salt until silky smooth. Chill.

Whip the solid cream from the chilled coconut milk until light and fluffy with an electric mixer.

Gently fold the cashew mixture into the whipped coconut cream until combined.

Arrange gluten-free ladyfingers at the bottom of a serving dish and quickly dip them in coffee. Layer half of the cream mixture over the ladyfingers.

Repeat the layer with the remaining ladyfingers and cream mixture. Cover and refrigerate for at least 4 hours.

Dust with cocoa powder and cinnamon before serving. Slice and enjoy!