Fall is in the air and everything’s coming up pumpkin! It’s a delightful change of flavors as we transition into a new season. I’m all in with pumpkin and happy to be able to share a delightful new pumpkin dip. I hesitated when it came time to name this recipe. Is it a dip, a spread or a pumpkin butter? I am really not sure, as it fits into all three categories for me. I’ll let you decide. No matter what name we use, it’s pumpkin yumminess.Jump to Recipe
I made three new dip recipes recently and this one is Tom’s favorite. He enjoys all this pumpkin peanut butter deliciousness with slices of apple and banana. You might also enjoy the new Snickerdoodle Fruit Dip recipe. It’s also delicious on waffles, pancakes, toast and muffins.
We like it thick but if you want it thinner just add more liquid to the blender. You can add some chocolate chips to your bowl of dip if you wish. Try it on gluten free Pumpkin Oat Waffles or the Gluten Free Blender Waffles.
My favorite Pumpkin Pie Spice is from Local Spicery.
This dip is delicious on waffles, pancakes or muffins too. Cut your waffles into strips for the kiddos. Now you have turned them into hand held dippers!
Try a pumpkin waffle with a dollop of Pumpkin Peanut Butter Dip and dark chocolate chips. We love this for dessert!
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Serve with apple, pears, persimmon and banana slices.
Also delicious on rice cakes or sweet crackers.
Lovely as a topping to a bowl of hot oats or layered in overnight oats.
Make a parfait with plant based yogurt and granola.
Perfect for pancakes, waffles, on a muffin or toast.
If you want to eat a bowl of it with a spoon – I won’t tell!
Would chocolate chips taste good in this? Yes I think that sounds fabulous!
How Long will pumpkin peanut butter dip last in the fridge?
It should be eaten within 4-5 days.
Tami’s Tip – divide it into individual serving containers and freeze for future enjoyment.
Best way to blend this dip?
A high powered blender like a Vitamix will work the best to incorporate those whole dates. If you don’t have a high powered blender try soaking your pitted dates in boiling water to cover for about 30 minutes to soften them. Or you could use date paste instead of whole dates. You could probably use date syrup but it will result in a very dark colored dip.
What about a food processor?
I did try half a recipe in a mini food processor and it didn’t blend the dates as well and the end result wasn’t as creamy as when made in the Vitamix blender.
Substitute for peanut butter powder?
You could use almond powder – just be sure to look for nut powders without added sugar and salt. Of course you can use nut butters too – it will be a higher calorie density dip which is perfect for kids or someone not trying to lose weight.
Pumpkin Peanut Butter Dip
- 1 cup canned pumpkin
- 1 cup cooked chickpeas, drained and rinsed reserve the aquafaba from the beans
- 1/2 cup peanut butter powder or almond powder without added sugar or salt
- 1/4 cup aquafaba from the drained chickpeas or use water
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract or 1 tsp ground vanilla bean powder
- 1/2 teaspoon ground cinnamon
- 8 Medjool dates, pitted or to taste
- Put all ingredients into blender container. Blend until it is smooth and creamy. You may need to add more aquafaba – the cooking liquid from the beans, If you don't have any, use water or a little plant milk.
- Cooked chickpeas vary in how soft and moist they are so you may need to adjust the amount of liquid to make the dip the consistency that you like.
- Transfer to a container with a lid and chill the dip in the refrigerator. The flavor is enhanced after being chilled. Stays fresh in the fridge for 4-5 days. Can be frozen.
- Serve with apple, pears, persimmon and banana slices. Also delicious on rice cakes or sweet crackers. Lovely as a topping to a bowl of hot oats or layered in overnight oats. Make a parfait with plant based yogurt and granola. Perfect for pancakes, waffles, on a muffin or toast.Divide it into individual containers and freeze for future enjoyment.
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