I. Love. This. Recipe.
It’s got all the best of fall: delightfully crisp apple slices and a sweet, creamy dip that tastes for all the world like pumpkin pie. Except that, unlike pumpkin pie, it’s free of junky stuff like refined sugar and white flour.
Also—how cute is this? I can’t tell you how many times I’ve taken it to potlucks, and it’s a hit every time. (No need to tell people that it’s good for them!) 😉
So if you’re looking for a go-to appetizer (or dessert!) that’s quintessentially fall, whether for a Halloween party, Thanksgiving dinner–or heck, even breakfast–look no further.
Apple Slices with Pumpkin Pie Dip (Gluten Free, Vegan)
Equipment
Ingredients
- ½ c golden raisins
- 8 dates pitted and chopped (I used Deglet Noor, but Medjool would be great)
- ¼ c unsweetened almond milk or other nondairy milk
- 1½ small apples peeled and roughly chopped. (I like Fuji)
- 1 can pumpkin purée or 1¾ c homemade purée
- 2 Tbsp almond butter
- 2 tsp pumpkin pie spice more or less depending on how strong yours is
- 1 tsp apple cider vinegar
- 8 apples unpeeled, for dipping
- Fruit-Fresh or pineapple juice
- mini-pumpkin optional, for serving
- pecan halves optional, for serving
Instructions
- Put golden raisins in a ramekin or other small microwave-safe container and add water until just covered. Microwave for 1 minute until raisins are plumped. (Alternatively, you can soak the raisins ahead of time in hot water for 15 minutes.) Drain off water.
- Process golden 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 will take a minute; don't rush it.
- Add peeled and chopped small apples; process until mixture resembles a fine chutney, pulsing and scraping as you go.
- Add pumpkin puree, almond butter, pumpkin pie spice, and cider vinegar; process for at least 2-3 minutes until smooth, pulsing and scraping occasionally. Again, don't rush it.
- 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 mini-pumpkin top and remove seeds and strings as you would for a jack-o-lantern. Use a paring knife and/or a grapefruit spoon to remove additional flesh to create more space for dip if needed. Fill with dip, top with a few pecan halves, and surround with apple slices.
Notes
Nutrition
Shared on Meatless Mondays, Homestead Blog Hop, Tasteful Tuesdays, Tasty Tuesdays, LouLou Girls, Allergy Free Wednesdays, The Wednesday Roundup, Plant Based Potluck Party, Flashback Fridays, Food & Fitness Fridays, Gluten Free Fridays, VeganYoFo: Halloween, Healthy Vegan Fridays, and Real Food Fridays.
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I'm Lee, an RD thriving on a healthy plant based diet.
Pumpkin dip and apples has become my new, all-time favorite snack! I have brought some to work every day and it never fails as a delicious (and satisfying) afternoon snack. Lee rocks!<br />
Thanks Stephanie, you're the best! And I'm really glad you like the recipe enough to move it into rotation. 🙂 I'm honored!
Now this one is seriously giving me Fall Fever. Pinning!
Hi Lee,
Apple and pumpkin together – what a wonderful idea. This sounds so tasty, healthy and unique – perfect for fall. Thanks for sharing on Real Food Fridays. Pinned.
I know, it doesn’t get more “fall” than apples and pumpkins, right? Although half the time I end up eating the pumpkin dip with a spoon…whoops! 🙂
Hi Lee,
Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7 pm EST. Thanks for being part of Real Food Fridays and helping us to make this world a little bit healthier.
Thanks Marla, that’s wonderful! I look forward seeing the feature on Real Food Fridays. 🙂
So pretty! Your pictures are gorgeous =) And what a fun fall treat, Lee! I would make a perfect potluck dish =)
Thanks so much for sharing this at Healthy Vegan Fridays! I’m pinning this.
I am a big fan of seasonal treats so I am totally addicted to your Apple Slices with Pumpkin Pie Dip ! I can eat them everyday! They look so good! Perfect for parties too! I am so glad you shared this delectable recipe with us at the at the Plant-Based Potluck Party Link Up. I’m pinning and sharing.
Thanks Deborah, you’re the best! They are lots of fun for parties–serving the dip in a mini-pumpkin is always a hit. 🙂
OMG! Total YUM!!!! Very picture-esque, too! Festive! Thanks for sharing and linking up on the Vegan Halloween YoFo
Oh my…one of your sponsored ads is a McDonald’s Pulled Pork Sandwich! I swear they do that out of spite for us veggie heads LOL like Arby’s Anti-Vegetarian Campaign! And the YouTube Ads make me laugh, too, I will be watching some raw vegan channels and there are things like Milk and McD’s, etc ads on there before…just had to share LOL
I love how you’ve served this dip in a mini pumpkin! I tried growing some little pumpkins one year but it didn’t happen…I should try again next year, they are just so cute <3 thanks for sharing at #VeganYoFo!
Hi Kyra, growing mini pumpkins–that’s advanced! I mean, I managed to fail at zucchini this year. (Although I grew about a zillion cucumbers, so I haven’t bombed on squash entirely… ;-)) Either way, that’s why there are farmer’s markets and grocery stores, right? 🙂
This looks absolutely amazing! Pinned and tweeted. You brought the most amazing creations to our party. Thank you! I hope to see you again, this Monday at 7 pm. It wouldn’t be a party without you! Lou Lou Girls