Our easy vegan pumpkin dip with pie crust chips is a great fall dessert that’s dairy-free and gluten-free. It pairs well with our oil-free dark chocolate brownie batter dessert hummus.
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HEALTHY PUMPKIN CREAM CHEESE DIP
Two things that go great together are earthy pumpkin puree and tangy dairy-free cream cheese.
The two flavors, when combined with pumpkin spice and a bit of sugar, makes a delicious fall dessert dip that you can serve as an appetizer at your next get together or for a Halloween movie night.
Aside from being delicious, it’s also so much healthier than a conventional pumpkin dip that’s made with dairy, because it doesn’t have saturated fat or cholesterol.
That’s because vegan cream cheese is made without dairy, and it’s just as creamy and delicious.
HOW TO MAKE DAIRY-FREE PUMPKIN DIP
This is one of the easiest gluten-free pumpkin pie dip recipes ever! It’s a one step, one bowl recipe you’re going to love!
- Put your favorite vegan cream cheese in a medium bowl.
- Add the pumpkin puree.
- Sprinkle in the pumpkin spice blend.
- Add the sugar and stir until completely combined.
HOW TO MAKE PIE CRUST CHIPS
You can make our homemade vegan pie crust or buy a ready made crust if you can find one.
The only store-bought vegan pie crust we’re familiar with is Marie Callander’s, but they’re already formed in a pie tin, which doesn’t work as well.
Roll the pie crust out until it’s about one-quarter inch thick and slice into chips.
Place on a baking sheet.
Brush the chips with melted vegan butter, then sprinkle with cinnamon sugar.
Bake for approximately 30 minutes, or until the chips are lightly browned and crisp.
Dip them into the pumpkin dip and enjoy!
WHAT ELSE CAN YOU DIP INTO VEGAN PUMPKIN DIP?
- Apple slices
- Pear slices
- Ginger snaps
HOW DO YOU STORE PUMPKIN DIP AND HOW LONG WILL IT LAST?
It’s best consumed the day you make it, but you can store it covered in the refrigerator for up to four days.
We don’t recommend freezing this dip.
MORE VEGAN DIP RECIPES YOU’LL LOVE
GINGER LEMON DIP
Make our easy vegan pumpkin dip with pie crust chips recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Easy Pumpkin Cream Cheese Dip with Pie Crust Crisps
- 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
- 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.
Christine @ Run Plant Based says
Oh wow, these look so perfect and fun. I need to have a party just so we can make these!
Alex Meyer, MA says
Thanks so much! They really are perfect for Fall parties!