Go Back
thehungryhungryhiker

Vegan Pumpkin Cheesecake Dip

Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 8 oz package cream cheese room temperature, I use Kite Hill for vegan
  • ⅓ cup sour cream I use Forager for vegan
  • ½ cup canned pumpkin not pie filling
  • 1 tbsp pure vanilla extract
  • pinch sea salt
  • ½ tbsp pumpkin pie spice
  • ½ cup pure maple sugar more if you prefer sweeter
  • 6 crunchy pecan cookies crushed, I use Simple Mills Crunchy Toasted Pecan Cookies
Dipper ideas
  • apple wedges
  • mini chocolate chip cookies
  • graham crackers
  • sweet crackers I like Simple Mills Sweet Thins (Chocolate Brownie or Honey Cinnamon)

Equipment

  • electric hand mixer

Method
 

  1. Place the cream cheese, sour cream, and canned pumpkin in a large bowl. Use an electric hand mixer on medium speed to whip and combine completely. Mix in the vanilla extract, sea salt, pumpkin pie spice, and maple sugar. Taste and add in more maple sugar if you prefer it sweeter. Transfer the dip to a smaller bowl if preferred. Cover and chill in the refrigerator for two hours or overnight.
  2. Just before serving, crush the pecan cookies until they are about the consistency of coarse sand. Sprinkle the crushed cookies around the outside of the dip. Serve immediately with your dippers of choice and enjoy!