Grease the bottom and sides of a springform pan with soy-free Earth Balance or coconut oil.
Place graham crackers into a gallon freezer bag, seal, and pound with the flat side of a kitchen mallet until graham crackers are finely and evenly crushed.
Place crushed graham crackers and remaining crust ingredients into a medium mixing bowl and mix with your hands to combine.
Pour crust mixture into greased springform pan and press down with your hands so that an even layer covers the bottom of the pan.
Place crust in the refrigerator while you make the filling.
Place the filling ingredients into a large mixing bowl and use a hand mixer to whip until smooth.
Remove the pan from the refrigerator, pour the filling over the crust and use a spatula to spread the filling into an even, smooth layer.
Spoon Cocowhip on top of the pumpkin filling layer and spread with a spatula or spoon to create an even layer.
Sprinkle with cinnamon.
Place springform pan in the freezer for at least four hours (or overnight).
At least three hours before you plan to serve the pie, remove it from the freezer and allow it to sit at room temperature until you are able to unlatch and remove the springform collar.
Thaw completely at room temperature before serving.
