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.
  • Enjoy!


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