Pumpkin Pie Dip

• 1 15 oz can of pumpkin puree
• 1 cup raw soaked cashews
• 1/3 cup coconut cream
• 1/2 cup maple syrup
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
  

Serve with gluten free graham crackers, apple slices or cinnamon sugar pita!

1. Start by combining all ingredients into a high speed blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
2. If your mixture is too thick to blend, add a splash of non-dairy milk if needed, but remember, the mixture should be quite thick, so try to process without thinning if you can.
3. Once mixture is smooth and all of the raw cashew chunks are blended, transfer to a serving bowl, wrap and place in the fridge.
4. Let dip cool in the fridge for at least 1 hour to set.
5. Then, remove from fridge, serve with sliced apples, graham crackers and enjoy!