This dip tastes like pumpkin pie, but without the refined sugar, flour, or other junky stuff. Great for fall entertaining, or makes a tasty snack for kids (and adults, too!)
From Veggie Quest
- ½ c golden raisins
- 8 dried dates, pitted and chopped
- ¼ c almond or other non-dairy milk
- 1½ small apples, peeled and chopped (any variety but Granny Smith)
- 1 can pumpkin purée or 1¾ c homemade purée
- 2 Tbsp almond butter (no oil added)
- 2 tsp pumpkin pie spice
- 1 tsp apple cider vinegar
- 8 apples, unpeeled, for dipping (I love Honeycrisp)
- Fruit-Fresh, pineapple juice, or lemon juice
- Mini-pumpkin and pecan halves (optional) for serving
- Put raisins in a small microwave-safe bowl and add water just to cover. Microwave for 1 minute, until raisins are plumped. Drain off water.
- Process raisins, chopped dates, and almond milk in a food processor or high-powered blender, pulsing and scraping as you go, until raisins and dates break up into small bits. (This takes a minute; Don’t rush it!)
- Add chopped apple; process until mixture resembles a fine chutney, pulsing and scraping as you go.
- Add pumpkin purée, almond butter, pumpkin pie spice, and vinegar; process for at least 2-3 minutes, scraping and pulsing occasionally, until smooth.
- Slice apples; dip in Fruit-Fresh solution (follow package directions), pineapple juice, or lemon juice to prevent browning.
- If serving dip in a mini-pumpkin, cut off the pumpkin top and remove seeds and strings as you would for a jack-o’-lantern. Use a paring knife and/or grapefruit spoon to remove additional flesh to create more room for dip if needed. Fill with dip, top with a couple of pecan halves, and surround with apple slices.
February 22nd, 2013 at 10:07 am
Melissa, moonwatcher, thanks for the feedback! It made my morning. Glad you like the recipe!