Pumpkin Pie Dip
A delicious and nutritious dip/ spread that tastes like pumpkin pie. Enjoy with your favorite pancakes, waffles, muffins and even fresh fruit.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup cooked chickpeas
- 1/4 cup aquafaba - the cooking liquid from the chickpeas
- 6 Medjool dates, soak in hot water if they are dry, drain before blending Or use 10-12 deglet noor dates
- 1 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1 tsp vanilla extract or 1/2 tsp ground vanilla bean powder
Instructions
- Place all ingredients in a high powered blender and blend until smooth and creamy.
- If it is too thick thin with more aquafaba or water
- Chill in the refrigerator in a covered container.
- It should last 4-5 days in the fridge. Or freeze in single servings. Thaw, stir and serve!
- Serving suggestions, a spread for waffles, pancakes, toast, muffins and oatmeal cookies. Use as a dip for waffles cut into strips, apple and pear slices, persimmon slices and bananas. Use as a topping on hot cereal like oats and cream of wheat. Layer in a pretty glass jar with plant based yogurt and oats or granola.
Notes
Substitutions:
Canned Pumpkin - canned butternut squash, cooked sweet potato
Garbanzo beans - cooked cannellini beans
Tried this recipe?Let us know how it was!