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Pumpkin Pie Dip {Vegan • Gluten-Free}

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This creamy, dreamy (vegan) pumpkin pie dip captures the taste of fall. The perfect topping for all those freshly picked apples.

vegan pumpkin dip

Oh October, why you gotta go so fast? Maybe that’s why this time of year is so special, it never seems to stretch out or linger. It’s a quick transformation, especially when weekends give us late summer weather. By the time November comes you don’t even realize what hit you. Ah, well – still incredibly enjoyable and just around the corner Thanksgiving!

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I’ll admit, I’m already excited about thanksgiving. I’m scheming a whole vegetarian/vegan menu I want to share with you (and the fam) – but I won’t get ahead of myself. This year I’m extra excited for the gathering. I’ve been a lot more homesick than in the past, so just being able to spend a weekend with family will be the best treat of all!

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But let’s talk about this pumpkin dip. Lately I’ve noticed that dairy (yes, my beloved greek yogurt) is impacting my skin so I want to share more dairy free recipes (don’t worry, I still eat yogurt once or twice a week – I’m not a monster) This sweet, creamy dip tastes indulgent without weighing you down. It’s the perfect solution to that extra half used can of pumpkin puree you used to make Chocolate Chunk Pumpkin Muffins.

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And get this, the best part is it pairs incredibly with apples. The sweet crunchy juicy apples are the ultimate fruity vehicle for this creamy dreamy dip. But don’t let me limit your creativity. Use this dip as a topper on your morning oats, the spread on that graham cracker sandwich and hey, I won’t judge if you just eat it straight up (or on the rocks, ok I’ll stop).

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Oh, I was lying about the best part. The best part is ACTUALLY the fact that it’s stupid easy to make. Not that this should surprise you, because all my recipes are stupid elegantly simple.

Pumpkin Pie Dip {Vegan • Gluten-Free}
Recipe Type: Snack
Cuisine: Vegetarian/Vegan/Gluten-Free
Author: Georgie
Prep time:
Cook time:
Total time:
Serves: 2 cups
This creamy, dreamy pumpkin pie dip is a taste of fall. The perfect topping for all those freshly picked apples.
Ingredients
  • 1 Cup of Canned Pumpkin
  • 3/4 Cup of Nut Butter
  • 1/3 Cup of Maple Syrup
  • 1 Tbsp of Vanilla Extract
  • 1 tsp of Cinnamon
  • 1/2 tsp of Pumpkin Pie Spice
Instructions
  1. Add all ingredients in a food processor or blender and blend on high until smooth.
  2. Serve with apple slices, crackers, eat with a spoon.
  3. Store in the fridge for up to 2 weeks.

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Your Turn

What’s your preferred dip vehicle (think pretzel, fruit, cracker, chip, spoon, face)

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Comments

  1. I love using bagel chips as my dipper! I’m also a fan of dipping salt and vinegar chips into everything…yes, I would dip them in this as well. This recipe looks delicious! I cannot wait to try it with my leftover pumpkin.

  2. This is AMAZING!!!! Thank you so much for sharing!! I brought this as one of my appetizers on Thanksgiving yesterday (I make an entire meatless, DF, GF meal, from appetizers to dinner to desserts to ensure I won’t get sick & will have plenty to choose from & I also bring plenty to share) & it was a huge hit with the meat-eating, no-food-allergies crowd! I made it because it’s super easy, plus it’s a whole-foods, no added refined sugar/fake sugar recipe! Win-win-win! I will be adding this to my “always make” Thanksgiving menu. And I’m sure I’ll make it at Christmas too. And why not Easter as well? 😉