Creamy Spiced Pumpkin

In cold weather, this is where "indulgent" and "nourishing" meet. Wonderful for breakfast, a snack, or even a healthy dessert! (Adapted from a recipe by Jennifer of "The Vegan Lunchbox".)

• Ready In: 3 mins
• Serves: 1
• Yields: 1 bowlful

Ingredients

• 1  cup  cooked pumpkin, mashed or 1  cup canned pumpkin
• 2  tablespoons  orange juice
• 1 -2  tablespoon brown sugar
• 1⁄8-1⁄4 teaspoon cinnamon
• 1  pinch nutmeg
• 1  tablespoon  smooth almond butter (equally delicious here) or 1  tablespoon smooth cashew butter (equally delicious here)

Directions

1. Stir together in a microwave-safe dish the first 5 ingredients.
2. Microwave 1-1/2 min., just until hot- time will vary by machine of course.
3. Stir in the nut butter until well- combined.
4. Adjust the spices and sugar if desired. Serve immediately.
5. Here's a yummy variation: Soak a tablespoon or two of raisins overnight in the juice; when preparing dish, add raisins and a few sprinkles of pumpkin pie spices such as ginger and allspice.
6. Please note, as well, that you can use any type of winter squash for this. I love it with sweet butternut squash especially. Jennifer's original used sweet potato- also wonderful!