In a small bowl combine the toasted coconut and the crystallized ginger. Set aside.
Put the cashews, pumpkin puree, coconut butter, water, non-dairy milk, maca, ginger, stevia, and spices in a high-speed blender and process until very smooth.
Scrape about half of the cashew-pumpkin mixture into the pie crust and smooth.
Sprinkle the toasted coconut/ginger over top and carefully add the remaining cashew-pumpkin mixture over top.
Spread until even and smooth.
Chill for several hours or until firm.
Cut into slices and serve with whipped coconut cream.