Pumpkin pie cheesecake dip featuring SO Delicious cocowhip

pumpkin pie cheesecake dip

If you love pumpkin, cheesecake, and dip then you’re going to love this recipe! Made with real pumpkin and coconut cocowhip, this dip is a home run for kids and adults alike!

Pumpkin pie cheesecake dip featuring SO Delicious cocowhip – can be made dairy free/vegan

Makes about 2 cups

– 1/2 cup pumpkin puree (not pumpkin filling) or baked sweet potato
– 1/2-3/4 cup plain greek yogurt – add more to desired thickness (can also use dairy free greek yogurt like coyo)
– 1 cup SO Delicious cocowhip (can also sub cool whip)
– 1 tsp cinnamon
– sprinkle each allspice and nutmeg
– 1/8 cup brown sugar or date sugar

Combine all ingredients in a food processor (or mix well by hand) until smooth and creamy. let set in fridge then top off with a dollop of cocowhip and cinnamon before serving.

More fall/halloween favorites:

10 minute jack o lantern mini pumpkin pies

Caramelized vanilla and maple spiced baked pears

Halloween ghost pancakes

Sweet potato/pumpkin slow cooker chili

Smoked sweet potato and roasted red pepper soup

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3 thoughts on “Pumpkin pie cheesecake dip featuring SO Delicious cocowhip

  1. Pingback: Chocolate and cashew cream mini cheesecake | foodventures

  2. Pingback: Cheesecake inspired overnight oats: Chocolate covered raspbery and Blueberry cheesecake | foodventures

  3. Pingback: Raw triple berry cheesecake | foodventures

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