Easy Pumpkin Cream Cheese Dip with Pie Crust Crisps
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Easy Pumpkin Cream Cheese Dip with Pie Crust Crisps
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An easy dairy-free and gluten-free pumpkin dip with homemade vegan pie crust crisps. A great fall appetizer!
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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 Information
Show Details
Serving
10z
Calories
219kcal
(11%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Sodium
198mg
(8%)
Potassium
48mg
(1%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
2067IU
(41%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 10z | |
| Calories | 219kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Sodium | 198mg | 8% |
| Potassium | 48mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 2067IU | 41% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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