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.
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 Vegan VegetarianThis 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 |
Calculated per serving. |
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