Roast the cashew nuts on low flame till evenly roasted. The nuts should look light golden brown in color.
In a pan add pumpkin puree and pumpkin spice. On low flame cook the puree until almost all the water evaporates and it looks like pulp. ( Make sure you stir continuously to prevent burning).
Let the pumpkin mixture cool down. It doesn't have to be at room temperature. A little warm should be fine
In a powerful blender add roasted cashew nuts. Grind with intervals till the cashew is completely powdered and starts to release oil. The mixture would start coming together.
Add Pumpkin mixture, salt, oil, and honey(if using).
Blend till the mixture is smooth and shiny.
Once the butter is at room temperature, store in a clean jar. Keep in the refrigerator up to two weeks.