Even though Thanksgiving is over we still a few days left in November which means I am going to enjoy all the pumpkin spice while I still can.  I served this Paleo Pumpkin Dip on Thanksgiving and saved some to snack on throughout the weekend.  This creamy dip is made with cashew cream and all things pumpkin spice.  I served the dip alongside simple pumpkin spice almond flour cookies.

Ingredients:

• 1 ½ cups raw cashews soaked overnight.  Drain and rinse.
• ½ cup pumpkin puree
• ⅓ cup raw honey
• 2 tsp vanilla extract
• ⅛ tsp salt
• 1 tsp cinnamon
• 2 ½ tsp pumpkin pie spice
• 2 tbsp coconut oil

Directions:

• Place drained cashews in food processor.  Run until smooth and pasty.
• Add remaining ingredients and run until smooth.
• Serve alongside your favorite fruits or paleo cookies!
• Store in an airtight container in the fridge.