Cashew Cream Topping

Ingredients

 * 1 box firm silken tofu
 * 1 tbsp. pumpkin pie spice blend extract
 * ½ cup finely ground raw cashews
 * 3 tbsp. maple syrup
 * 1 tbsp. tapioca starch
 * 1 tsp. vanilla

Directions

 * 1) Blend all ingredients in a food processor or blender until smooth.
 * 2) Pour into an airtight container and chill thoroughly.
 * 3) Daub generous amounts of this onto the fresh pumpkin pie or other desserts. Reserve the nut-based topping in the refrigerator.