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.
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.
1 8-oz. block cream cheese, at room temperature
½ cup cashew butter
1/8 cup canned pumpkin purée
¼ cup powdered sugar
½ tsp. ground cinnamon
1/8 tsp. ground nutmeg
½ cup cashew butter
1/8 cup canned pumpkin purée
¼ cup powdered sugar
½ tsp. ground cinnamon
1/8 tsp. ground nutmeg
This article appears in Jan 1-31, 2009.