Are you all pumpkin’d out? I sure hope not! I’ve got a couple more pumpkin recipes to share before I get all cranberry crazy.
This Pumpkin Cheesecake Dip is delicious with gluten-free gingersnaps and with apple slices. I’ll be serving this before Thanksgiving dinner, a sweet nibble to keep the hungry masses out of the kitchen. It can be made a couple days ahead of time, freeing you up for more time-sensitive dishes on the big day.
Pumpkin Cheesecake Dip (gluten-free, dairy-free, vegan)
- 1-13 oz . can coconut milk , refrigerated overnight
- 2 containers Daiya non-dairy cream cheese
- 1/2 cup coconut sugar
- 1/2 cup pumpkin puree (homemade or canned works)
- 2 t . pumpkin pie spice
- 1 t . vanilla bean paste or vanilla extract
- dash of sea salt
- cinnamon to sprinkle on top
Open the can of coconut milk that has been refrigerated overnight. Remove the solidified part and place in bowl of stand mixer fitted with whisk/whip attachment. Keep the liquid in the can of coconut milk for making a smoothie or cocktail later.
Turn the mixer on medium to medium-high and let the coconut milk whip until it resembles whipped topping.
Add all other ingredients, mixing until well combined.
Transfer to serving dish and sprinkle with cinnamon.
Serve with gingersnaps and apple slices.