Dairy-free pumpkin pie dip pairs spectacularly with gingersnaps or apples for a quick and easy fall party crowd-pleaser that's vegan to boot.
Preparation Time
5 mins
Total Time
5 mins
Calories
74 Calories
Recipe Instructions
Step 1
Mix pumpkin, dairy-free cream cheese, brown sugar, maple syrup, cinnamon, nutmeg, salt, and cloves together in a bowl until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
Ingredients
½ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon ground cloves
1 tablespoon ground cinnamon
½ cup brown sugar
2 tablespoons maple syrup
1 (15 ounce) can canned pumpkin
1 (8 ounce) container dairy-free cream cheese (such as Tofutti®)
