Here’s another holiday-inspired recipe! I was invited to brunch at a lactose-intolerant friend’s house this morning. They were having bagels,  and wondered if I could bring a vegan schmear. Given that the weather has recently turned very autumnal in SF, I felt inspired to experiment with pumpkin flavors. The bourbon adds depth, the pecans add a toastynesss, and the pumpkin butter is concentrated enough to impart a nice flavor. It also makes a delicious frosting for carrot cake or pumpkin muffins!

Pumpkin-Bourbon-Pecan Schmear

Ingredients:

• 1/2 cup toasted pecans, chopped in a food processor
• 8 ounces tofutti vegan cream cheese
• 1/8 cup bourbon
• 1/2 cup pumpkin butter

Instructions:

1. Toast pecans (I use a toaster oven) until brown and fragrant. Chop into small pieces using a food processor. Remove and set aside.
2. Put vegan cream cheese, bourbon and pumpkin butter in food processor, and mix until incorporated.
3. Add cream cheese mixture to bowl with pecans and stir until incorporated.
4. Serve on bagels or use as frosting for carrot cake.
5. Enjoy!