1 15oz can pumpkin
1 8oz block cream cheese
1 4oz package goat cheese
Pinch fresh grated nutmeg
½ tsp ground cinnamon
½ tsp smoked paprika
1 Tbsp sugar
Zest of 1 orange
Juice of ½ of an orange
½-¾ cup crushed roasted pistachios

Preheat oven to 400°. Line a small baking sheet with a piece of parchment paper and spread canned pumpkin in a thin layer on paper. Roast pumpkin for 30 minutes to dry out and slightly brown the pumpkin. Remove from oven and allow to cool slightly. Combine pumpkin with the cheese, spices, sugar, and orange juice and zest in the bowl of a food processor. Process until smooth and well combined. Spread mixture in a thin layer in a 8-9 inch service dish, like a glass pie plate. Sprinkle pistachios on top of the pumpkin and cheese mixture and allow to chill in the fridge until ready to serve. Best if allowed to chill 30 minutes or more before serving.