I served this dip at our Halloween party a few weeks ago, and it was delicious! The original recipe can be found at Clean Eating Chelsey.
1 cup pumpkin puree (not pumpkin pie filling)
1/3 cup peanut butter (I used creamy)
1/4 cup maple syrup
1/2 cup milk (or almond milk)
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
Combine all of your ingredients in a small saucepan and cook over medium heat. Stir frequently as the ingredients warm up, and whisk until smooth. Once the mixture comes to a slow boil, lower the heat and cook for another 5-10 minutes. Stir this occasionally to avoid scorching your dip. You can serve this hot or cold (I served mine chilled) with some fall fruit, graham crackers, or other baked goods.
I served mine with graham crackers and some granny smith and gala apples. After slicing the apples, I squirted a little lemon juice over them to prevent premature browning. As it turns out, the lemon juice really ads a nice little zing that works really well with the dip, in addition to keeping the fruit looking pretty.