Pumpkin Dip
I literally want something pumpkin flavored every single day of fall. Actually it may extend all the way to Valentine’s Day, but I digress.
What I don’t want is something that is sugary sweet or loaded with fake pumpkin ingredients. As I’ve told you before, I love dips, sauces & dressings, so I decided a lightly sweetened, pumpkin dip would be the perfect thing for afternoon snacks & fall gatherings.
The great thing about this Pumpkin Dip is its flexibility. It can be a delicious afternoon snack, an after dinner dessert or serve a crowd at a gathering. I think it would probably even be delicious at breakfast spread on a muffin or piece of gluten-free toast.
And I love that it only has 6 whole food ingredients & is so easy to make!
Pumpkin dip
INGREDIENTS
1 cup raw cashews
1 can pumpkin puree
1/2 cup maple syrup
2 teaspoons cinnamon
1 teaspoon vanilla
1/2 teaspoon nutmeg
DIRECTIONS
soak the cashews in very hot water for at least 30 minutes.
drain the cashews & then place ingredients in a high speed blender in the following order:
cashews, maple syrup, vanilla, pumpkin puree, cinnamon & nutmeg.
blend on high for 45-60 seconds, until completely creamy, scraping the sides of the jar as necessary.
refrigerate dip for at least 1 hour before serving. will keep up to 5 day which makes this a perfect make ahead recipe!
to serve, place into a bowl & garnish with pumpkin seeds. serve with sliced apples, paleo pretzel chips or gluten free graham crackers!