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Pumpkin Pie Cookie Dough Dip
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Everything you love about pumpkin pie in an easy healthy dip!
Course
Dessert
Cuisine
American
Diet
Gluten Free
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Servings
4
servings
Calories
80
Author
Kim
Ingredients
1
(15 oz.)
can chickpeas (garbanzo beans), drained and rinsed
2/3
cup
pumpkin puree
not pumpkin pie filling
2
tablespoons
water
1/4
teaspoon
salt
1
tablespoon
maple syrup
honey would work too
2-3
teaspoons
pumpkin pie spice
1
tablespoon
brown sugar
coconut sugar or additional maple syrup will work
2-3
tablespoons
mini chocolate chips
optional
Instructions
Combine all ingredients in the bowl of a food processor and process until smooth. Sprinkle with chocolate chips, if desired.
Serve room temperature or chilled with fruit, crackers or cinnamon/sugar pita chips.
Notes
Dip will keep for about 3 days, tightly covered in the fridge.
Nutrition
Serving:
1
serving
|
Calories:
80
kcal
|
Carbohydrates:
15
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.01
g
|
Monounsaturated Fat:
0.03
g
|
Trans Fat:
0.01
g
|
Cholesterol:
1
mg
|
Sodium:
155
mg
|
Potassium:
106
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
6374
IU
|
Vitamin C:
2
mg
|
Calcium:
34
mg
|
Iron:
1
mg