Blend your cashew cream with 1/2 cup of water to start.
Blend in pumpkin puree, scraping down sides as needed.
Whisk or beat in powdered sugar, spices, and flavorings, adding in only enough water or cashew milk to achieve desired consistency.
Chill and serve with ginger snaps and/or sliced fruit.
Notes
I used Lorann Cream Cheese Bakery Emulsion to try and get an authentic cheese cake taste….it doesn’t exactly taste like cheese cake, but it is still delicious. {you may be able to find it at Michael’s}
I served my Dairy-free Pumpkin Spice Dip with ginger snaps and apple slices, but use whichever cookies and fruit you would like.
The consistency will depend on how “dry” your pumpkin puree is, but will never be as thick as a dip made with cream cheese.
If you do not need a dairy-free dip, substitute 8 ounces of cream cheese for the cashew cream.