For the month of November the Secret Recipe Club assigned We Heart Vegan the blog Sumptuous Spoonfuls. Ann does a great job with this site! I love the layout, recipes and the pictures. It was hard to choose a recipe yet again, but I did know I wanted the recipe to be fall and Thanksgiving inspired! Then I stumbled upon a recipe for pumpkin dip under the holidays category. Sounds amazing, right? Right.
Pumpkin Pie Cheesecake Dip
Yields 1 cup (6-8 servings)
1/4 cup vegan cream cheese (I used Tofutti brand)
1/4 cup vegan greek yogurt (I used So Delicious brand plain coconut milk greek style yogurt)
1/2 cup pumpkin puree
1/2 tsp. pumpkin pie seasoning
1/2 tsp. vanilla
1 Tbsp. packed brown sugar
Pinch sea salt
In a small mixing bowl, combine all ingredients and mix well with a spoon until no lumps remain and all ingredients are incorporated.
Enjoy this dip with fruits, vegetables, or by the spoonfuls! It literally tastes like a wonderful, soft pumpkin cheesecake!!