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–+ servings

Apple Slices with Pumpkin Pie Dip (Gluten Free, Vegan)

This crowd-pleaser was inspired by a recipe from one of my UNC-Chapel Hill nutrition classmates, Katherine. However, the original dip involved cream cheese and brown sugar, which I've replaced with whole-food, plant-based alternatives. Serving the dip in a hollowed-out mini pumpkin totally ups the cuteness factor!
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Prep Time 35 minutes
Total Time 35 minutes
Course Appetizer, Snack
Servings 12 servings
Calories 122 kcal

Equipment

Food processor

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

Makes 3 cups of dip.

Nutrition

Calories: 122kcalCarbohydrates: 28gProtein: 1gFat: 2gSaturated Fat: 0.2gSodium: 15mgPotassium: 248mgFiber: 4gSugar: 21gVitamin C: 7mgCalcium: 31mgIron: 0.5mg
Keyword gluten free, holiday, vegan
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