Coconut Pumpkin Cheesecake Pie

Coconut Pumpkin Cheesecake Pie

Coconut Pumpkin Cheesecake Pie

Florida Coastal Cooking

Serves 10


1 cup raw cashews
1 15oz can pumpkin puree
1/2 cup shredded coconut
3/4 cup brown sugar
1/4 cup coconut peanut butter spread, or smooth peanut butter
2 Tbsp potato starch, or corn starch
1 Tbsp pumpkin pie spice
1 tsp salt
1 pre-made graham cracker pie crust

(For Gluten free use Wholly Wholesome Gluten Free Pie Crust)

Optional: Maple Syrup to serve


1. Soak cashews in water for 3 hours.  Drain and place into high speed blender or food processor; add pumpkin puree through salt.  Blend until desired consistency is reached.

2. Spoon into pie crust; let set in refrigerator for 1 hour to firm. Top with some additional coconut for garnish and pour a bit of maple syrup over top, if desired.