Last weekend (while Julie was in Nashville with her digital marketing hat on) I was preparing my game face for a friend’s game night party, and contemplating appetizers. I knew I wanted to experiment a little in the kitchen and create a new recipe to bring over. I narrowed it down to a dip for easy portability. I decided  I wanted it to be seasonal, and then zoned in on autumn fruits and veggies … and unsurprisingly arrived at pumpkin. Yes, I’m a little pumpkin obsessed this season. 

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.

Pumpkin Pie Dip Recipe  

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:

•  2 cups of pureed pumpkin
• 6 ounces Philly cream cheese or tofutti cream cheese softened
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg (optional)
• 1 tsp salt (optional)

Directions:

• Beat pumpkin and cream cheese in a medium sized bowl until smooth
• Add brown sugar and stir well
• Cover and refrigerate for at least an hour
• Sprinkle with cinnamon, nutmeg and a tsp of salt and serve!

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.

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Beth is a Health and Wellness expert who believes sustainability goes hand-in-hand with self care. She’s the girl whipping up kombucha cocktails at parties, and extolling the benefits of canning vegetables to anyone who will listen. View all posts by Beth Funari