- 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
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.
Best when consumed immediately.
Store covered in the refrigerator for up to 4 days.
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