1 c. butternut squash, roasted
1/2 c. mixed nuts (I used almonds, pecans, and walnuts)
3/4 c. almond milk
1 T. pumpkin pie spice
1 T. maple syrup
coconut and cinnamon
1. Cover nuts with water and soak overnight.
2. In the morning, drain and rinse the nuts.
3. Place all ingredients in a food processor until well blended.
4. Pour into a bowl and top with shaved coconut and cinnamon.