Ingredients:
1/2 cup cashews, soaked
1/2 cup milk
3/4 cup light brown sugar
3 tablespoons cornstarch
1 teaspoon vanilla
1/4 teaspoon maple extract
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 cups mashed ube
pie crust
Combine cashews and milk in blender and blend until smooth. Add remaining ingredients and blend until the mixture is uniform.
Arrange pie crust into a 9 inch pie pan. Pour the potato filling into it and shake edges to smooth.
Bake at 375 for 45 minutes to an hour. Cool at room temperature before refrigerating.
