Recipe: Pumpkin Cashew Cream Frosting, Great For The Fall Season

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Pumpkin Cashew Cream Frosting
{gluten, dairy, soy, corn, potato, egg, coconut free}

What’s better this time of year than pumpkin? This is such a great recipe to use for cakes, cupcakes, whoopie pies, as a cool whip substitute, and as a dip! Plus you don’t need to use butter or shortening!

9 oz raw unsalted cashews (1.25 cups)
20 oz canned pumpkin (2.5 cups)
1/4 cup almond milk (maybe as much as 1 cup)
1/2 cup homemade powdered sugar (just blend raw cane sugar in a blender until it becomes powder) – you can use coconut sugar as well
2 teaspoons alcohol-free vanilla extract – optional

Making It:

  1. Soak cashews in water 6-8 hours, or overnight.
  2. For corn-free powdered sugar, put the white sugar in a blender and process until it becomes powder. Leave the lid on for a minute until it settles. Or you can just use store-bought powdered sugar
  3. Put cashews and 1/4 cup milk into a blender or food processor (I’ve blended cashews several times and I’ve found that my blender works better). Add more milk as needed until all of the cashews are broken down. It should be creamy and thick. Read more about making cashew cream here.
  4. Put the pumpkin, cashew cream, and powdered sugar into a bowl. Use a hand mixer to blend until smooth.
  5. Frost right away or refrigerate.


food bloggers challenge

Lots of yummy pumpkin recipes!


  1. I think I’d end up eating it with a spoon!

  2. Very interesting. I am not a big pumpkin fan, but love the added nuts..this would be good!


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