We are thrilled to share another user-friendly recipe, created especially for the Allergy Force Community by Allergy Dragon (and just in time for Thanksgiving.) This Pumpkin Maple Cheesecake Dip is quick and easy to make, even for the most kitchen-challenged wannabe chef, and easily adapted for your dietary needs and taste preferences. A special thank you to Allergy Dragon for creating this recipe for us.
Happy Thanksgiving to you and yours! May your home be filled with family, friends, and joy.
“What if, today, we were grateful for everything?”
—Charlie Brown
With Thanksgiving ahead, here’s a quick crowd pleasing dip (Top 9 Free and Gluten Free) that’s perfect for a little snack when the ‘hungries’ strike, for on-the-road sustenance on the way to Grandma’s. It can even hold its own as a delicious option for your Thanksgiving Day dessert spread.
What I especially love about this dip, besides being quick & easy to make, is that you can serve it immediately or store it to serve later. Allergy-safe pretzels, graham crackers and sliced apples are my personal favorites for dipping.**
My youngest, who is allergic to more than 30 foods, often asks me to make it and it’s gotten us through many a road trip because it travels well.
Pumpkin Maple Cheesecake Dip
(Serves approximately 10)
Ingredients
- 15 oz pumpkin puree (canned or freshly pureed)
- 8 oz vegan cream cheese that’s allergy safe for you (You can use regular cream cheese if you can eat dairy)
- 8 oz of a whip cream-like topping (Any brand that’s safe for you that you find in the freezer section at your store.)**
- 4 oz of maple syrup
- ½ teaspoon of salt
- 1 Tablespoon of pumpkin pie spice (if you can have it), OR
- 1 Teaspoon each of nutmeg, cloves, and allspice.
Let’s get started!
- Pull the “cream cheese” out and place it on the counter for approx. 30 minutes to soften.
- Thaw the whip cream-like topping** at this time, as well.
- Using a hand mixer or food processor, put the “cream cheese” in a large mixing bowl.
- Whip the “cream cheese” for approximately 1 minute to incorporate some air.
- Next, add the thawed whip cream-like topping into the bowl and mix with the “cream cheese” for 1 or 2 minutes until well incorporated.
- Next, add the maple syrup, salt, spices and pumpkin puree to the ‘cheese’ mixture.
- Continue to blend for approximately 3 or more minutes until all ingredients are well incorporated and the dip is fluffy.
Tips**
- If you make ahead of time to serve later, be sure to take the dip out of the refrigerator and allow to soften for 20 to 30 minutes. Then mix it to incorporate more air and restore its fluffiness.
- You can use any brand of whip cream-like topping that’s safe for you, found in the freezer section at your store. Do not use whipped toppings that come in cans (commonly found in the dairy section at your store) because the can adds air that can affect the dip’s texture.
- Serve with your choice of ‘dippers’ like allergy-friendly pretzels, sugar cookies, graham crackers, and/or apple, pear & banana slices, and/or dried fruit like dates or figs.
Bon appetit!
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Chef Martha Morgan (aka Allergy Dragon) is a specialty diet and allergy chef who shares tips, tricks and best recipes from almost 30 years of professional cooking experience. |
| About the Author: Chef Martha provides support in the kitchen to everyone with food allergies, food intolerances, and specialty diets. Her expertise includes providing a full range of cooking guidance in the kitchen from technique, to finding safe products, to handling those new products, to creating (or re-creating as the case may be) recipes.
Connect with Allergy Dragon at her website and on social media on Instagram (@allergy_dragon), Facebook (@allergydragon), Twitter (@AllergyDragon), and LinkedIn , and follow Allergy Dragon on YouTube. |
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Images: Courtesy of Allergy Dragon