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A hand dipping a pie crust chip into a black bowl of pumpkin dip.

Easy 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
Keyword dessert dip, pumpkin dip, vegan dip
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings
Calories 219 kcal
Author Linda Meyer

Ingredients

  • 8 oz plain vegan cream cheese we prefer Kite Hill or Miyoko’s
  • ½ cup pumpkin puree
  • ¼ cup confectioner’s sugar sifted
  • 1 tbsp pumpkin spice blend
  • FOR THE PIE CRISPS
  • 1 vegan pie crust
  • 3 tbsp vegan butter melted
  • ¼ cup cinnamon sugar

Instructions

  1. In a medium mixing bowl, stir the 8 oz vegan cream cheese, ½ cup pumpkin puree, ¼ cup sifted confectioner’s sugar, 1 tbsp pumpkin spice blend together until completely combined.
  2. FOR THE PIE CRISPS
  3. Preheat oven to 350°F (176°C)
  4. Roll out the pie crust until it’s approximately ¼ inch thick and cut into crisps.

  5. Place them on a baking sheet and brush them with the melted butter and evenly sprinkle with the cinnamon sugar.
  6. Bake for 30 minutes, or until golden brown and crisp.
  7. Dip the crisps into the pumpkin dip.

Recipe Notes

NUTRTION DISCLAIMER

Best when consumed immediately. 

Store covered in the refrigerator for up to 4 days. 

Nutrition Facts
Easy Pumpkin Cream Cheese Dip with Pie Crust Crisps
Amount Per Serving (1 0z)
Calories 219 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Sodium 198mg9%
Potassium 48mg1%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 9g10%
Protein 3g6%
Vitamin A 2067IU41%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.