Creamy Pumpkin Pie Spread

Enjoy the flavor of fall by keeping a stash of this Pumpkin Pie Spread on hand. This simple, 6-ingredient spread adds flavor and creaminess when spreading it on sprouted grain toast, serving it alongside pumpkin bread, stirring it into oatmeal or using it as a dip for fresh fruit or veggies. Our favorite dippers are carrots and apple slices!


Creamy Plant-Based Pumpkin Pie Spread


Raw cashews make up the base of this spread. They add a smooth and creamy texture without the cholesterol and other non-health-promoting components found in dairy. To learn more about the risks of dairy, check out Dr. Neal Barnard’s book The Cheese Trap.

Another benefit of raw cashews is that they take on other flavors. In the case of this spread – pumpkin and sweet goodness!


Creamy Plant-Based Pumpkin Pie Spread


When stocking up on pumpkin puree for all those fall recipes, (here’s a few delish plant-based pumpkin recipes), be sure to grab pure pumpkin and NOT pumpkin pie mix. Pumpkin pie mix has 18 grams of sugar in just a 1/3 cup serving! On the other hand, pure canned pumpkin is nothing but nutritious and delicious PUMPKIN!


Creamy Plant-Based Pumpkin Pie Spread


We used this food processor to make the Creamy Pumpkin Pie Spread (Note this is an affiliate link). 

Creamy Plant-Based Pumpkin Pie Spread

Creamy Plant-Based Pumpkin Pie Spread

A whole-food, plant-based spread with just 6 ingredients. An easy topping to keep around in the fall for topping breads or dunking fruits and veggies.
5 from 7 votes
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Course: Dessert, Side Dish, Snack
Cuisine: American
Keyword: Dip, Pumpkin, Pumpkin Dip, Spread
Prep Time: 25 minutes
Servings: 10
Calories: 200kcal



  • Soak cashews and dates in warm water for 20 minutes. 
  • Drain water, add to food processor and blend for 60 seconds. 
  • Add all remaining ingredients and blend for 1-2 minutes or until very smooth, stopping to scrape down sides as needed.
  • Enjoy spread on sprouted grain toast or as a fruit dip. 


Calories: 200kcal
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