Pumpkin Cheesecake Dip

Name: Pumpkin Cheesecake Dip
Ingredients: 1 can pumpkin (15oz); 1 container cream cheese-style spread (I used Tofutti non-hydrogenated. For substitutions, see the nutrition info link below. Or for a soy-free alternative, try 1 cup of cashew cream: raw cashews that have been soaked, drained, then pureed into raw c; 2 tsp cinnamon (more if desired); 3/4 tsp pumpkin pie spice; 1 1/2 tsp pure vanilla extract; sweetener of choice to taste (Amount will depend on whether you’re making this as a dip or a spread. Use up to 1/3 cup for a dip, but you might not even need a tablespoon of sugar or a packet of stevia for a spread. Note that liquid sweeteners will

Pumpkin Cheesecake Dip was pinched from <a href="http://chocolatecoveredkatie.com/2012/10/14/pumpkin-pie-cheesecake-dip/" target="_blank">chocolatecoveredkatie.com.</a>

INGREDIENTS

•

1 can pumpkin (15oz)

•

1 container cream cheese-style spread (I used Tofutti non-hydrogenated. For substitutions, see the nutrition info link below. Or for a soy-free alternative, try 1 cup of cashew cream: raw cashews that have been soaked, drained, then pureed into raw c

•

2 tsp cinnamon (more if desired)

•

3/4 tsp pumpkin pie spice

•

1 1/2 tsp pure vanilla extract

•

sweetener of choice to taste (Amount will depend on whether you’re making this as a dip or a spread. Use up to 1/3 cup for a dip, but you might not even need a tablespoon of sugar or a packet of stevia for a spread. Note that liquid sweeteners will

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes