Skinny Pumpkin Pie Dip
  • 1 (16oz) can pumpkin puree
  • 1 medium banana
  • 2 Tbsp maple syrup
  • 1¾ tsp pumpkin spice*
  • 1 Tbsp seed butter (sunflower or pumpkin)
  • 1 tsp vanilla
  • 3 Enjoy Life baking chocolate snack packs
  • 1 zucchini top- optional
  • 1Tbsp gluten free flour- optional
  • pinch of salt- optional
  1. Combine all ingredients except chocolate chips in a blender or food processor. Blend until smooth, occasionally scraping down sides.
  2. Pour mixture on to a 10 inch plate in the shape of a pumpkin.
  3. Add mini chocolate chips for eyes, nose, mouth and zucchini top for stem.
  4. Serve with sugar cookies or fruit for dipping.
This pumpkin platter dip can be made a day in advance. Wait until day to assemble or else water may separate a little. The pumpkin spice I use is mild. If you're using a store bought mix, you may want to taste test before adding the full amount. The flour isn't necessary but helps keep the dip a little drier for display purposes. Enjoy!!!
Recipe by Petite Allergy Treats at