Fit Recipe: Pumpkin Pie Dip

From the Kitchen of
By Robyn Maher

The holidays are here, and we are knee-deep in pumpkin spice season!

Pumpkin is loaded with fiber, vitamin A, vitamin B6, magnesium, and iron. There are endless ways to incorporate this versatile type of squash into holiday dishes, but some options are better for you than others. This unique Pumpkin Pie Dip is a more healthful option with lots of flavor, and it’s very simple to make. It can easily serve as an appetizer or a fun dessert tray for your holiday entertaining. And don’t worry, there’s enough spice to rival your favorite pumpkin latte!

1 15-ounce can chickpeas, drained and rinsed

2/3 cup pumpkin puree

2 tablespoon unsweetened vanilla almond milk

1-2 tablespoons real maple syrup

2 drops cinnamon liquid stevia or to desired sweetness

2-3 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1/2 teaspoon Himalayan salt

2-3 tablespoons mini chocolate chips (optional)


Combine the first eight ingredients in a blender or food processor, and process until smooth. Sprinkle the mini chocolate chips on top, if desired. Serve chilled or at room temperature with sliced green apples, graham crackers, or warmed pita bread sprinkled with cinnamon.

Tip: For added protein, incorporate a scoop of vanilla-, cinnamon roll-, or pumpkin pie- flavored protein powder. Adjust the almond milk, as needed.

Get more of Robyn’s delicious recipes in our Fit Recipes section!