Pumpkin Cheesecake dip
In this recipe, I use Daiya cream cheese as we are a dairy free house. Feel free to use your favourite cream cheese in place making sure to be a nutrition detective and checking the ingredients to make sure that is is pure cream cheese.
PREP TIME
15 minutes
COOK TIME
—
INGREDIENTS
7
Serves: 12
Ingredients
- 16 oz16 oz16 oz Plain Plant Based Cream Cheese - Daiya, 2 packages of plain Daiya Cream cheese (or regular cream cheese)
- 1.25 cups1.25 cups1.25 cups Pumpkin Purée
- 1 cup1 cup1 cup Powdered Sugar
- 1 Tbsp1 Tbsp1 Tbsp Ground Cinnamon
- 1 tsp1 tsp1 tsp ground Nutmeg
- 0.25 tsp0.25 tsp0.25 tsp ground Cloves
- 0.125 tsp0.125 tsp0.125 tsp ground Allspice
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine all ingredients and mix well with a hand mixer.
- Serve with gingerbread cookies.
- Enjoy!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 128 |
| Fat: | 6 g |
| Carbohydrates: | 16 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 149 mg |
| Fiber: | 1 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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