Creamy Pumpkin Peanut Butter Dip

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.



You’ll need:


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.

This was a big hit at the party, and very simple to throw together.  I look forward to making it again, and will likely whip it up when we have friends in town next weekend =).  Enjoy!
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