1 cup pumpkin, peeled and cut into ½-inch slices
½ cup raw pumpkin seeds
6 ounces firm silken tofu, well-drained
1½ Tablespoons Wholesome Sweeteners Fair Trade Organic Amber Honey
½ teaspoon sea salt
½ teaspoon finely grated orange zest
1/8 teaspoon ground cinnamon

Steam the pumpkin until very tender. (Or for an entirely different sweetness--roast the pumpkin in a 350° oven until tender.) Set aside.

Heat a medium skillet over medium heat. Add raw seeds and pan-toast, stirring or shaking the pan until the green seeds turn brown and begin to pop. Pour the seeds into a food processor. Let cool until just warm. Process the seeds into a fine powder.

Add the remaining ingredients (including the pumpkin) to the food processor and process until smooth, scraping the sides of the bowl as needed.