- 1 Cali’flour Crust Plant-Based Pumpkin Spice or Plain
- 1 can of pumpkin puree
- 1 8 oz of cream cheese softened
- ½ c powdered sugar
- ½ t pumpkin spice or cinnamon
- Pinch of Kosher salt
- Optional: caramel sauce, toasted coconut, chocolate nibs
Prepare Cali’flour Crisps:
Preheat oven to 400. Cut Cali’flour Crusts into triangular or desired shaped pieces and place on vented pizza pan or screen in a single layer. Bake 12-14 minutes until crisp. Remove from oven and let rest to set up.
Mix all ingredients in food processor until combined. Place in a bowl and refrigerate.
Assemble Dip and Crisps:
Garnish dip with a drizzle of caramel sauce, toasted coconut, and nibs of chocolate. Arrange crisps on plate surrounding dip bowl. Enjoy!