Pumpkin Pie Dip

The pumpkin posts continue. It's funny that I have so many pumpkin posts seeing as I used to really not like pumpkin even one bit.  I guess this season it's grown on me... or maybe I've just created ways that I can find it tolerable.  Sometimes pumpkin pie is fitting for an occasion, but the time and energy isn't available to do the baking it requires. I came up with this pumpkin pie dip recipe as an alternative that still encompasses those lovely tastes of fall, but takes a little less time and effort to prepare. It's a great dessert dip and is perfect served along with fruit, like apple slices, or with gingerbread or other cookies.

The dip also makes for a great ice cream base, if you add about one cup of non-dairy milk and place it in an ice cream maker, according to the manufacturer's directions. It freezes a bit hard, so you do need to let it sit outside the freezer for a bit before serving if you're not eating it right out of the ice cream maker.

Displaying the finished dip at my Whole Foods demo.

Pumpkin Pie Dip
Ingredients
½ C cashews, soaked overnight
¼ C water
1 C pumpkin puree
3 T maple syrup
½ tsp pumpkin pie spice

Directions
1. Combine water and cashews in a food processor or blender and blend until smooth.

2. Add remaining ingredients and pulse or blend until well incorporated.

3. Refrigerate at least one hour for best flavor.

**if you do not have pumpkin pie spice, you may use equal parts nutmeg, cloves, ground ginger and cinnamon.  You can make this recipe with unsoaked cashews, but the texture is smoother if they have been soaked.