Cashew Pumpkin Butter

1 cup cashew butter

3/4 cup pumpkin puree

2-3 tablespoons pure maple syrup

1/2 teaspoon cinnamon or 2 drops cassia essential oil

1/4 teaspoon clove or 1 drop clove essential oil

1/4 teaspoon ginger or 1 drop ginger essential oil

1/4 teaspoon nutmeg

Add all ingredients to a large blender jar, or food processor, and mix until well combined. Store in an airtight container in the fridge. Stays good for 4 weeks.

We have been eating this on apple slices, and it would be fantastic on graham crackers. It really stole the show as a filling for crepes, with some maple syrup sweetened whipping cream, for birthday breakfast. So, so delicious.