With less than a week before All Hallows’ Eve, stores are brimming with orange globes waiting to be carved into some magical piece of artistry.
When it comes to pumpkins though, why limit yourself to the simple orange, jack-o-lantern variety?
Beautiful yellows, greens and white await.
And not only are these lovely additions perfect for your pumpkin carving creativity, they are filled with glorious, vivid pulp that is often sweeter and easier to work with than the more traditional variety.
For this recipe, I chose to work with a beautifully light-green pumpkin I picked up at my local Farmer’s Market.
Inside you will find very sweet and vibrantly orange flesh, reminiscent of carrots and sweet potatoes.
Truly, this is a perfect choice for a raw recipe.
After having successfully debuted my Sugar-Free Raw Vegan Caramel Pecan Pumpkin Pie, in a Jar with rave review, I knew I wanted something equally good, but surprisingly different.
This Creamy Pumpkin Fruit Dip is the perfect companion for those lovely organic apples lining the shelves, delightfully decadent with pears, and pleasantly perfect with pineapple.
I have found that this dip actually grows sweeter in time, two to three days seeming to be the best timeframe to share with friends and family.
Prepare this tonight; you will have a perfectly delicious and delightfully different dish for your Halloween celebration.
Happy Halloween!
xoxo
Creamy Pumpkin Fruit Dip
1 c Firmly Packed Raw Pumpkin
1 c Raw Cashews, soaked 3+ hours
8 Whole Dates
½ Tbs Ground Cinnamon
1 tsp ground ginger
½ tsp ground cloves
½ tsp salt
15 drops Vanilla Crème Liquid Stevia
Place all ingredients in high-speed blender, in the order listed. With a Vita-mix, begin on Variable 1 and quickly turn to Variable 10. Tamper as needed. Continue to process until mix is very smooth.
Serve with sliced, raw fruit.
Makes 4-6 servings
Be sure to visit these other tantalizing treats from this week’s Food Network Fall Fest:
What’s Gaby Cooking: Pumpkin Chocolate Chip Bars
The Cultural Dish: Pumpkin Waffles
Cooking With Elise: Pumpkin Chip Scones
CIA Dropout: Pumpkin Panna Cotta With Gingerbread
Haute Apple Pie Girls: Pumpkin Bread Parfait
I Am Mommy: Pumpkin Pancakes
Dishin and Dishes: Maple Pumpkin Creme Brulee
Virtually Homemade: Pumpkin Cream Cheese Muffins With Pumpkin Seed Streusel
Napa Farmhouse 1885: Pumpkin Pizza
Daydreamer Desserts: Pumpkin Fattigman
From My Corner of Saratoga: Baking Pie In The Pumpkin
FN Dish: The Ultimate Pumpkin Soup
Cooking Channel: Pumpkin Risotto
The Sensitive Epicure: Pumpkin Whoopie Pies With Molasses Marshmallows
Daily*Dishin: Pumpkin Praline Cheesecake
ZaikaZabardast: Pumpkin Jalebi
Mooshu Jenne: Pumpkin Nutella Bread
Big Girls Small Kitchen: Chocolate Chip Pumpkin Loaf
I love how healthy this is! I invite you to enter it in our “5 Flu-Fighting Foods” carnival that is featuring pumpkin today! The link is: http://quickeasycheaphealthy.com/2011/10/fight-the-flu-with-pumpkin-soup/
What a fun event! Thank you for the invite.
xoxo
Oh, Sunny, honey, I know how yummy this recipe is, just from the ingredients! Love it … especially served in the pumpkin! 🙂 BTW, one can use a regular blender to make such recipes if one soaks the dates in boiling water for about 10 minutes. I have done it many times after reading the tip from Maggie at She Let Them Eat Cake. Off to share on Facebook even though FB is not letting me tag all my buds lately. Darn FB.
BTW, I saw your comment on having worked at Ruby’s in Oceanside somewhere, but couldn’t find it to reply. 🙁 We could see Ruby’s from where we were staying! It truly is a small and wonderful world!
xo,
Shirley
🙂 Thank you Shirley! I appreciate the tip, too. I haven’t used a regular blender since the Vitamix made way into my kitchen, the downside to that is not knowing how things blend in a non-highspeed blender.
Ruby’s is still one of my favorite places to visit in San Diego. If for nothing more than the atmosphere, it is truly a charming place to be. 🙂 So glad you ladies had so much fun.
Enjoy your holiday weekend.
xoxo
Wow – great recipe! Sounds so yummy! Do you use a Vitamix? I am wanting one!
Thank you Katie!
I love my Vitamix! Best kitchen contraption I have purchased in years.
xoxo
Can’t wait to try this! I’ve been trying to come up with a dairy-free alternative to all of the yummy looking pumpkin dips I’ve seen recently and now I can make this. Thank you so much!
🙂 Hope your family enjoys this as much as we have. xo
I really like it because it’s just the pumpkin pure and not butter with pumpkin, I will try it!
🙂 Please let me know how you like it! xo
Thanks so much for linking up your pumpkin recipe to 5 Flu-Fighting Foods! I hope you’ll come back today to link up your breakfast recipes–and visit all the co-hosts to see their top 3 picks for their fav pumpkin dishes! http://www.thehumbledhomemaker.com/2011/11/gallo-pinto-traditional-costa-rican.html
Hi! Just wanted to let you know I included this dish in my post, An Allergy Friendly Thanksgiving Menu — linked back to you and everything 🙂 Have a great holiday!
http://allergyfreecookery.blogspot.com/2011/11/allergy-friendly-virtual-thanksgiving.html