Pumpkin Pie Dip

Monday, October 27, 2008

I saw this recipe and knew I had to try it. I absolutely love fall food. All the apples, pumpkin, and cranberries. And, this was an opportunity to use my Little Dipper. I love using it because it’s so cute 🙂 We were having friends over to watch some college football and just hang out. This was a great addition to our menu. I served it with pretzels and ginger snap cookies.

Little Dipper Pumpkin Pie Dip – from A Year of Crockpotting
1 cup canned pumpkin pie mix – I used a can of pumpkin and added some cinnamon and nutmeg
4 oz cream cheese – I used Tofutti Better than Cream Cheese
1/4 cup sour cream – I used Trader Joe’s goat milk yogurt
chopped walnuts, optional

I use my Little Dipper—these measurements are perfect for a little dipper. If you don’t have one, you can put an oven-safe dish inside of your large crockpot.

Add the cream cheese to the Little Dipper. Top with sour cream (yogurt), then pour in the pumpkin pie filling.

Cover and cook for about an hour, then stir well. If the cream cheese isn’t fully melted, cook a bit longer. The Little Dipper doesn’t have temperature settings, you just plug it in. If you are going to use a big crockpot with an oven-safe dish inside, cook on high for about an hour, or 2 on low.

Garnish with chopped walnuts, if desired. I set out some walnuts and planned to serve the dip with them, but ended up forgetting.

Appetizers / Snacks, Side Dish

5 comments »

8 Responses to “Vegan chocolate / banana / caramel cupcakes”

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Joelen — February 12, 2009 at 9:45 pm

Oh my! These look fabulous!!!
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Elizabeth — February 12, 2009 at 11:40 pm

I love vegan chocolate cupcakes – and these look delicious. I can’t wait to try them!
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Koo-Bean Cuisine — February 20, 2009 at 12:17 am

These just made me so excited!!! They sound amazing and better yet…VEGAN! Thank you for posting this!
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Jodi — February 21, 2009 at 12:08 am

I saw these on Tastespotting and want to try, but — for the mousse what type of chocolate chips are you using? All of the ones I’ve seen in the store have milk fat in them. I’m new to vegan cooking, so maybe this is still non-dairy? My son is allergic which is why I’ve been trying many new vegan recipes!
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foodess — February 21, 2009 at 7:13 pm

Wow, those look over-the-moon good!
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Amy Kingman — August 27, 2009 at 7:17 pm

I’m totally making these tonight! I dont have the fancy caramel sauce, but hopefully they’ll still be edible with regular caramel. 🙂 Yum!
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Lexi — September 4, 2009 at 5:45 pm

Jodi- Gihrardelli semisweet chocolate chips do not have any milkfat in them.

These look fantastic-I am allergic to dairy, and have been finding it sooo hard to sate my sweet tooth and not pay for it later.
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Me — August 16, 2010 at 12:46 am

They look fab! Thanks for sharing. I have included your site in our Vegan cupcake feature at http://www.partycupcakeideas.com