Pumpkin Peanut Butter Dip
Nov 08, 2024
Before We Dive Into This Delicious Recipe…
I need to tell you about something truly life-changing: The PlantWhys Membership.
If you've ever found yourself knowing that eating more plants could transform your health but feeling stuck when it comes to actually making it happen, you’re not alone. That’s exactly why I created this program—to help you turn all that knowledge into action.
The PlantWhys Membership is your step-by-step guide to mastering plant-based eating. Whether you’re overwhelmed by where to start, worried about fiber overload, or just need clarity and support, we’ve got you covered.
When you join, you'll gain:
- The 6-Week Jumpstart Program to ease into plant-based eating without the guesswork.
- The PlantWhys Protocol to help you lose weight without hunger, improve gut health, and feel amazing.
- Access to monthly masterclasses, weekly cooking demos, meal-planning tools, fitness classes, and more!
- PLUS, you’ll get our exclusive No Recipe Cookbook and Jumpstart Cookbook as a free bonus! (Not sold anywhere else!)
This is the affordable, supportive community you need to stay on track and finally reach your plant-based goals. No guesswork, just results.
Don’t miss out—click here to learn more about the PlantWhys Membership and start transforming your health today.
--Ali
P.S. If you sign up and commit to just three months, you’ll get an entire month free! Don’t wait—this is your chance to take control of your health and start seeing real results this week.
Now, let’s get into the details of this incredible recipe! 🌱
Pumpkin Peanut Butter Dip
Makes: 1 Cup • Total Time: 10 minutes • FODMAP RATING: Low
Enjoy a cozy autumn treat with this Pumpkin Peanut Butter Dip! Perfect for using up leftover canned pumpkin, this creamy dip combines the richness of peanut butter, warm pumpkin pie spices, and a touch of sweetness from honey or maple syrup. It’s easy to make in just 10 minutes and even better when chilled, letting the flavors meld together. Garnish with pecans for extra crunch, and serve with apples, celery, or as a spread on toast or pancakes. This dip is low-FODMAP and can be adapted to be nut-free with sunflower or coconut butter.
Ingredients
½ cup natural peanut butter
½ cup canned pumpkin
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
1 teaspoon vanilla extract
3-4 tablespoons honey or maple syrup
Instructions
1.In a bowl, stir together all the ingredients.
2.If you’re making a large batch, mixing with an electric mixer is handy. Adjust sweetness and pumpkin spice to taste.
3. Allow to sit or chill for at least 30 minutes, for optimum flavor.
4. Garnish with chopped pecans and extra cinnamon, if desired.
5. Serve with sliced apple or celery, bananas or on toast or pancakes.
6. Can stay fresh in the refrigerator for 1 week in an airtight container.
*Don’t forget to preload on vegetables before you eat.
*FODMAP swaps: opt for maple syrup or a granulated sugar instead of honey; keep serving to under
½ cup due to pumpkin content
*Nut-free: use sunflower seed butter, soynut butter or coconut butter or tahini, will alter original
taste; also can use something fun like cookie or granola butte
Click here to learn more about our plant-based membership, courses and coaching programs.
Stay connected with news and updates!
Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.
We hate SPAM. We will never sell your information, for any reason.
