Weekly Urban Homestanding Tips

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Mama Z’s Vegan Pumpkin Dip

vegan pumpkin dip recipe

This vegan pumpkin dip is my hubby’s favorite treat. Fall, winter, spring or summer ā€” he loves dipping his apples, plantain chips, broccoli, and his carrots in my pumpkin dip! It’s also a nice topping for some gluten-free pancakes. For an easy pumpkin pie, get a ready made pie crust, and use this as the filling.

This recipe is also very nutritious since pumpkins are loaded with vitamin A and potassium.

Vegan Pumpkin Dip Recipe

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Mama Z's Vegan Pumpkin Dip
 
The amazing taste of Fall is in the air and what a great way to satisfy that sweet tooth in a healthy way!!! šŸ™‚ Please enjoy my healthy pumpkin dip using food grade essential oils. Yummy!
Author:
Ingredients
  • 15-ounce can organic pumpkin puree
  • 8-ounce package of Daiya plain cream cheese style spread
  • 3 drops cinnamon essential oil
  • 1 drop clove essential oil
  • 1 drop ginger essential oil
  • 2 cups natural confectioners' sugar (take 2 cup honey granules or coconut crystals and blend in food processor with 3-4 teaspoons arrowroot or non GMO organic cornstarch)
Instructions
  1. Put all ingredients in the food processor or blender for 1-2 minutes and refrigerate 2 hours or overnight and then serve with apples, gluten-free ginger snaps.

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What’s your favorite dip recipe? Let us know if you try this one!

Here are some more of our favorite appetizer recipes for you to try.

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This post currently has 4 comments.

  1. Ludia Booth
    November 16, 2016

    Why so sweet?

      Reply
    • Dr. Z
      November 20, 2016

      You can cut the sweetener as you’d like. Just a preference because it’s a desert-type of dish. šŸ™‚

        Reply
  2. Catherine
    October 25, 2016

    This sounds yummy, can not wait to make it. Thank you for sharing.

      Reply
    • Dr. Z
      October 25, 2016

      It’s the best!

        Reply

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