INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 2 containers GO VEGGIE Vegan Classic Plain Cream Cheese
- 3 tablespoons organic evaporated cane sugar
- 1/3 cup organic canned pumpkin
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg, grated
- ¼ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon sea salt
INSTRUCTIONS
- In a large bowl, add GO VEGGIE Classic Plain Cream Cheese, sugar, pumpkin, cloves, nutmeg, allspice, cinnamon, lemon juice and sea salt. Whisk until uniform.
- In a food processor add 12-14 ginger snap cookies and pulse until uniform crumbs are formed.
- Lay a large sheet of plastic wrap on a clean surface.
- Sprinkle with about half of ginger snap crumbs and spread out as evenly as possible.
- Scoop pumpkin cream cheese mixture into center and enclose with cookie crusted plastic wrap.
- Place wrapped mixture in a bowl.Set aside in refrigerator for 1-2 hours.
- When serving, invert pumpkin cream cheese ball on to serving plate and form into pumpkin shape using extra cookie crumbs to help form the jack o’ lantern.
- Place whole ginger snaps around jack o’ lantern when serving, for scooping up dip.Top center of mound with bell pepper top, if desired for presentation.
- Recipe by: © Spork Foods, 2015
NUTRITIONS INFORMATION
