Every October, as soon as they are in the grocery store, I end up buying loads of different pumpkin products to cook, whether it is a box of pumpkin flavored flour or the actual fruit (still feels weird to call it that). But the one thing that will always be my favorite thing to make with pumpkin is the filling of a pumpkin pie. It is such an amazing flavor and always makes me think of home and the holidays but I think what makes me like it so much is that it only really gets made once a year so it is extra special when I finally get to eat it.
Instead of suffering through only getting to try this perfect mixture of flavors once, I came up with a dip that is a spin off from the vegan pumpkin pie filling I normally make during the holidays. I did not expect much from this recipe when I first made it because I had to alter it in order to keep it at a dip like consistency even when chilled, but holy cow! It may be even better than any pumpkin filling I have tasted and it is so incredibly easy to make that I am probably going to be making another batch later today.
Now in addition to being absolutely delicious all on it’s own, this recipe is not one that there are only a few things that you can dip into it. So far I have tried:
– Ginger snaps
– Cinnamon Sugar Chips
– Graham crackers
– Vanilla Wafers (or Nilla Wafers as my dad prefers)
– Pita Chips
Each of them are so delicious and give a completely different spin on the flavors in the dip. I will admit that I did use the remaining bits of my first batch to top off my oatmeal one morning with a bit of maple sugar and now I have had it almost every single morning that I have time to make some. So good!
This recipe will keep for a little over a week to two weeks in the refrigerator, but I highly suggest using it within the first week because the flavors are the freshest at this time and the dip itself is a much fluffier consistency. I would also suggest that you make sure that this dip is kept in an air tight container because even with the adjustments I made to the recipe it still can harden up slightly like a pie and then even when you stir it, the dip is extremely thick and could potentially break the chips or crackers used for dipping.
- ½ cup Brown Sugar
- ¾ cup non-Dairy Cream Cheese
- ¼ cup Maple Syrup
- 1¾ cups or 1 14 oz Can Pureed Pumpkin (not pumpkin pie filling)
- ½ teaspoon Salt
- 1 3/4 teaspoons Cinnamon
- 1/4 teaspoon ground Ginger
- 1/4 teaspoon ground Nutmeg
- 1/8 teaspoon ground All-Spice
- 1/8 teaspoon ground Clove
- 1 teaspoon Vanilla Extract
- Combine together brown sugar and cream cheese until evenly mixed and no clumps remain in either.
- Add in maple syrup and pumpkin and stir until a liquidy combination is formed.
- Add in the remaining ingredients and mix again until well combined.
- Allow to refrigerate overnight before serving.
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