Easy Pumpkin Cream Cheese Dip with Pie Crust Crisps
Indulge in the flavors of fall with this delectable dairy-free and gluten-free pumpkin dip paired with homemade vegan pie crust crisps. Whether you’re hosting a gathering or simply craving a seasonal snack, this recipe promises to be a hit. Perfect for autumn appetizers or dessert spreads, this easy-to-make dish will leave everyone coming back for more.
Ingredients
- 8 ounces plain vegan cream cheese (we recommend brands like Kite Hill or Miyoko’s)
- 1/2 cup pumpkin puree
- 1/4 cup sifted confectioner’s sugar
- 1 tablespoon pumpkin spice blend
For the Pie Crisps
- 1 vegan pie crust
- 3 tablespoons vegan butter, melted
- 1/4 cup cinnamon sugar
Instructions
- In a medium mixing bowl, combine the vegan cream cheese, pumpkin puree, sifted confectioner’s sugar, and pumpkin spice blend until thoroughly blended and smooth.
For the Pie Crisps
- Preheat your oven to 350°F (176°C).
- Roll out the vegan pie crust until it’s approximately 1/4 inch thick, then cut it into crisps of your desired shape and size.
- Place the pie crisps on a baking sheet and brush them with the melted vegan butter. Sprinkle evenly with the cinnamon sugar.
- Bake the crisps for 30 minutes or until they are golden brown and crisp.
Serve and Enjoy
Dip the freshly baked pie crisps into the luscious pumpkin dip and savor the delightful combination of flavors and textures. This appetizer or dessert is sure to be a crowd-pleaser at any gathering or celebration.
Storage and Serving Suggestions
For optimal freshness and taste, it’s best to enjoy this dish immediately after preparation. However, if you have leftovers, store them covered in the refrigerator for up to 4 days.
Nutritional Information
- Calories: 219kcal
- Carbohydrates: 21g
- Protein: 3g
- Fat: 15g
- Saturated Fat: 5g
- Sodium: 198mg
- Potassium: 48mg
- Fiber: 2g
- Sugar: 9g
- Vitamin A: 2067IU
- Vitamin C: 1mg
- Calcium: 25mg
- Iron: 1mg
Elevate Your Fall Menu
Enhance your autumn gatherings with this delightful Pumpkin Cream Cheese Dip served alongside crispy homemade pie crust crisps. Whether you’re celebrating with friends or enjoying a cozy night in, this recipe provides the perfect blend of seasonal flavors and irresistible appeal. Treat yourself and your loved ones to the warmth and comfort of fall with every delicious bite.
Easy Vegan Pumpkin Cream Cheese Dip with Pie Crust Crisps
An easy dairy-free and gluten-free pumpkin dip with homemade vegan pie crust crisps. A great fall appetizer!
Course: Appetizer, Dessert, Snack Cuisine: American, Vegan Prep Time: 15minutes minutes Cook Time: 30minutes minutes Total Time: 45minutes minutes Servings: 10 servings Calories: 219kcal
Equipment
▢ Oven
Ingredients
▢8 ounce plain vegan cream cheese we prefer Kite Hill or Miyoko’s
▢½ cup pumpkin puree
▢¼ cup confectioner’s sugar sifted
▢1 tablespoon pumpkin spice blend
▢FOR THE PIE CRISPS
▢1 vegan pie crust
▢3 tablespoon vegan butter melted
▢¼ cup cinnamon sugar
Instructions
In a medium mixing bowl, stir the 8 oz vegan cream cheese, ½ cup pumpkin puree, ¼ cup sifted confectioner’s sugar, 1 tablespoon pumpkin spice blend together until completely combined.
FOR THE PIE CRISPS
Preheat oven to 350°F (176°C)
Roll out the pie crust until it’s approximately ¼ inch thick and cut into crisps.
Place them on a baking sheet and brush them with the melted butter and evenly sprinkle with the cinnamon sugar.
Bake for 30 minutes, or until golden brown and crisp.
Dip the crisps into the pumpkin dip.
Notes
NUTRTION DISCLAIMER
Best when consumed immediately.
Store covered in the refrigerator for up to 4 days.
Nutrition
Serving: 10z | Calories: 219kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Sodium: 198mg | Potassium: 48mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2067IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg