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–+ servings

Pumpkin Pie Cookie Dough Dip

Print Recipe
Everything you love about pumpkin pie in an easy healthy dip!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Total Time 5 minutes
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: 1serving | Calories: 80kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 155mg | Potassium: 106mg | Fiber: 2g | Sugar: 12g | Vitamin A: 6374IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg