Just when you thought I was out of pumpkin recipes, here you go! I love this dip! It makes for the perfect appetizer or dessert. You’ll definitely want to break this out for your fall and winter parties!
Pumpkin Dip
What you’ll need:
8 oz. vegan cream cheese, room temperature
1/4 cup canned pumpkin
about a tsp. of cinnamon
about a tsp. of powdered sugar
What you’ll do:
In a mixing bowl, stir all the ingredients. Season to taste. Enjoy with graham crackers, shortbread or ginger cookies.
I’m so intrigued by this that I must try it!
They are not called nipples, its a biggggg mistake of the publish… they are called Light Creatures 🙂 but I'm contented to see what an echo my project has created here.
I also love pumpkin dip with Granny Smith apples! (makes me feel better about eating the dip, I guess:)
i love pumpkin dip, haven’t had it in way too long!
Can I make this Sunday for Monday? Will it keep in my fridge? Serve at room temp?
Yup you sure can Jenn! Keep it covered in the fridge and serve room temp or slightly cooler.