Pumpkin Dessert Cream

Pumpkin Dessert Cream Ingredients: ¼ cup pure maple syrup 6 whole dates, finely chopped 1 15-oz. can pumpkin 1 14-oz package silken or regular tofu 1 tsp. pure vanilla extract ½ tsp ground cinnamon Directions: 1. In a small saucepan bring the dates to a boil. Remove from the heat and let stand for 15 minutes then drain the water from the saucepan. This step makes the dates easier to blend in the pumpkin/tofu mixture. If you omit this step and put the dates in the mixture without boiling first, it will take a little longer to blend together. 2. In a blender or food processor, combine the dates with the remaining ingredients. If using regular tofu, drain the liquid from the package before placing the tofu in the blender. 3. Blend or process until smooth. Transfer to a large bowl, cover and refrigerate. This dessert cream can be used as a replacement for whipped cream. I like to put it over black bean brownies and peanut butter chocolate chip nice cream. You can also eat it by itself and add chocolate chips, raisins and/or chopped walnuts. Enjoy!