Vegan Protein Pumpkin Pie Dip [GF]

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A good-for-you protein packed dip that tastes like dessert

A dessert dip is good. A dessert dip that is high in protein is great. A dessert dip that’s high in protein AND full of healthy, good-for-you ingredients? Even better. The best part is, you’re eating beans and you (and your kids) don’t even notice it.

This vegan protein pumpkin pie dip is really easy to make, customizable to your taste preferences, and guilt-free.

It features a can of white beans as the base and peanut butter for texture and protein (and taste because, it’s peanut butter and I’ll happily admit I <3 peanut butter). These two ingredients together give this dip about 45 grams of protein!

Just add all of the ingredients to the blender or food processor, blend until smooth and serve!

Customize to your liking: more pumpkin pie spice, more or less maple syrup and salt to your preference. I personally like the even ratio of salty and sweet.

I use cannelinni beans for this recipe. They blend up so well to a nice creamy texture that’s the perfect base for this dip. Make sure to use canned pumpkin and not canned pumpkin pie filling. If you don’t like or can’t eat peanuts, you can easily sub any nut butter.

This pairs amazingly with sliced apples for a nice after dinner treat. It would also taste great as a topping on toast for a snack or even breakfast. I’m not judging.

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Protein Pumpkin Pie Dip

Vegan•Gluten-Free•No Refined Sugar
1 cup of cannelinni beans, drained and rinsed 2/3 cup of canned pumpkin 2 tsp pumpkin pie spice 5 tbsp maple syrup 1/3 cup peanut butter 1 tsp vanilla Salt to taste

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Instructions:

• Add all ingredients to a blender or food processor.
• Blend until smooth.
• Serve and enjoy!

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Notes:

• Sub any nut butter for the peanut butter
• Customize salt/maple syrup and spices to your liking!