Cashew-Pumpkin Spread
You'll need to futz a bit with natural nut butters. That oil slick on top doesn't blend gently into the good goo on the bottom with a butter knife. Use the mixer. Store nut butters in the refrigerator. Bring them to room temperature before serving or cooking.
Ingredients
1 8-oz. block cream cheese, at room temperature½ cup cashew butter
1/8 cup canned pumpkin purée
¼ cup powdered sugar
½ tsp. ground cinnamon
1/8 tsp. ground nutmeg
Preparation
• Using an electric mixer on medium-high speed, combine the cream cheese with the cashew butter. Add the pumpkin purée, lower the mixer speed and mix until smooth.
• In a separate bowl, combine the powdered sugar, cinnamon and nutmeg. Stir to distribute the spices evenly in the sugar.
• Add the powdered sugar mix to the cream cheese mixture and combine.
• Serve with gingersnaps, vanilla wafers, brown bread or pumpkin bread.
