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Tami Kramer Nutmeg Notebook

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.
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Course: Breakfast, Brunch, Dessert, Dip
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Place all ingredients in a high powered blender and blend until smooth and creamy.
  2. If it is too thick thin with more aquafaba or water
  3. Chill in the refrigerator in a covered container.
  4. It should last 4-5 days in the fridge. Or freeze in single servings. Thaw, stir and serve!
  5. 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

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Let us know how it was!