This pumpkin pie dip recipe is on the sweet side but can easily be served as an app or a healthyish dessert. The pumpkin taste isn’t too overwhelming but this dip definitely screams fall and festive.
This recipe did not photograph so well, but I’m telling you it’s no problem because once you taste it you just won’t give a damn.
Fresh is almost always best but I was in a time crunch so I used canned pumpkin I had on hand. The ingredient list is pretty short and all you need is a good hand mixer (or a strong bicep, and a spoon). I served it with sweet potato cinnamon crackers, apples and carrot sticks. It would also be delish with graham crackers or cinnamon pita chips.
My team may have lost in an epic battle of Taboo but my pumpkin pie dip was a hit! If your friends like pumpkin even a little bit this will definitely go over well at your next soiree.
Serves about 6
*Note: I made two versions. One vegan version with tofutti and one regular – the regular was a little creamier but the dips were equally tasty
Ingredients:
Directions:
The recipe will stay for about 48 hours if refrigerated. It is best served slightly chilled.
Use any leftover pumpkin to make a vegan pumpkin pie smoothie.
The latest green news you missed. Here comes the sun! Approximately 25% of municipal city…
Native plants are part of a collective solution to the expanding problem of stormwater mitigation…
Read the latest sustainability news. Earth Day was Monday is every day, and was celebrated…
Recycling in Philly is broken. Here’s how Mayor Parker’s administration could fix it. Recycling in…
We sat down with Adam Ortiz, EPA's Mid-Atlantic Regional Administrator to chat about transparency and…
Philadelphians' skepticism about the City’s waste policies has led to an abysmal recycling rate. Here’s…