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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.
Course
Dessert, Side Dish, Snack
Cuisine
American
Keyword
Dip, Pumpkin, Pumpkin Dip, Spread
Prep Time
25
minutes
minutes
Servings
10
Calories
200
kcal
Ingredients
1.5
cups
raw cashews
6
pitted dates
1
15 oz. can
pumpkin puree
1
T
pumpkin pie spice
1
tsp
vanilla extract
pinch
salt
Instructions
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.
Nutrition
Calories:
200
kcal