Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved) (thebloomingplatter.com)
Add milk, if using and stir until the oatmeal reaches desired creaminess (I usually use 1 to 2 tablespoons). (soupaddict.com)
You can't taste the silken tofu in this recipe but it adds that desired creaminess when blended with the squash, not to mention some extra nutrition too! (euphoricvegan.com)