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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!
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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: 219kcal

Equipment

  • Oven

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

  • 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.
  • 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