Florida Coastal Cooking
1 cup raw cashews
(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.