Sweet Vegan Pumpkin Dip
Ingredients
- 8 oz. vegan cream cheese, like Tofutti*
- 2/3 of a 15 oz. can of Pure Pumpkin**
- 1 cup sifted powdered sugar
- ½ teaspoon ground cinnamon
- ½ pumpkin pie spice
Instructions
- Beat vegan cream cheese and pumpkin in large mixer bowl until nice and smooth. Getting this step smooth is key.
- Add sifted powdered sugar, cinnamon and pumpkin pie spice; mix thoroughly.
- Cover and refrigerate for at least 1 hour. I find it tastes even better the next day, so I'll often make it the night before. Serve with fresh fruit, graham crackers, gingersnap cookies, and/or pretzels.
Notes
*I found that Tofutti, Better Than Cream Cheese worked REALLY well for this recipe. I was able to get it nice and creamy, and the flavor complemented the pumpkin really well. It tasted almost exactly like the traditional sweet pumpkin dip. Honestly, you'd never know it was a vegan pumpkin dip.
**For the pumpkin, I like to use about 2/3 of a 15 oz can of pure pumpkin, though you could use the whole can if you like your dip nice and pumpkin-y.
Recipe by Glitter, Inc. at https://glitterinc.com/unbelievably-good-sweet-vegan-pumpkin-dip/