This recipe is an oldie, but a goodie, and it’s too decadently delicious to not share again. Sometimes, we need a gentle reminder to resurrect the been-there-done-that recipes. This time, I substituted Whole Foods’ Unsweetened Almond Milk for half & half and I can honestly say that I hardly noticed the switch. Whole Foods’ version is much heavier, richer and less watered-down than its Silk or Almond Breeze counterparts. That’s just my take, but I’ve found Whole Foods’ almond milk to be a perfect substitute for cream or half & half. But back to the pumpkin sauce. The nutty, barely sweet and standalone flavor provided by the nutmeg is all you need — unless you’re like me and enjoy a kick, and the cayenne pepper does just that. This Creamy Pumpkin Sauce is rich, flavorful and the perfect fall dish.