This recipe for Pumpkin Dip is for those times when you crave Pumpkin Cheesecake or pie, but you just don’t want the mess or the time in the kitchen.

It is ready in minutes, and there are so many ways to enjoy it Try it with vegan graham crackers or cookies, apple slices, or on pumpkin pancakes. My favorite way to eat it is to stir a big dollop of it into my morning oatmeal with a few toasted pecans.

– Linda Nelson

Pumpkin Dip

Ingredients:

1 can pumpkin puree (do not use pumpkin pie mix.)
1 container vegan cream cheese
sweetener of your choice in the quantity of your choice (I’ve used brown sugar, powdered sugar, and maple syrup at different times. Please remember that if you use, a liquid sweetener, your dip will be considerably thinner. Start with 1/4 cup, taste, and go from there. I don’t like this very sweet, but you may want it sweeter. Taste as you go to find what you like best.)
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon (feel free to add more or less of the spices)
1 teaspoon vanilla extract

Directions:

Stir it all together, or whir it in a food processor until it is smooth. Chill, or not, and get your pumpkin fix!