Apple Slices with Pumpkin Pie Dip (Gluten Free, Vegan)
 
Prep time
Total time
 
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. Also, while it takes a little extra effort, serving the dip in a hollowed-out mini pumpkin totally ups the cuteness factor!
Author:
Recipe type: Appetizers and Snacks
Serves: 16 servings
Ingredients
  • ½ c golden raisins
  • 8 dates, pitted and chopped (I used Deglet Noor, but Medjool would be great)
  • ¼ c almond or other non-dairy milk
  • 1½ small apples, peeled and chopped (any variety but Granny Smith)
  • 1 can pumpkin purée (or 1¾ c homemade purée)
  • 2 Tbsp almond butter (no oil added)
  • 2 tsp pumpkin pie spice (more or less depending on how strong yours is)
  • 1 tsp apple cider vinegar
  • 8 apples, unpeeled, for dipping (Honeycrisp work great)
  • Fruit-Fresh, pineapple juice, or lemon juice
  • mini-pumpkin (optional, for serving)
  • pecan halves (optional, for serving)
Directions
  1. Put 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 warm water for 15 minutes, but I never remember to do this.) Drain off water.
  2. Process 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.
  3. Add peeled and chopped apple; process until mixture resembles a fine chutney, pulsing and scraping as you go.
  4. 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.
  5. Slice apples; dip in Fruit-Fresh solution (follow package directions), pineapple juice, or lemon juice to prevent browning.
  6. 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.
Recipe by Veggie Quest at https://www.veggie-quest.com/2012/10/i/