Dairy-Free Pumpkin Dip - cooking recipe

Ingredients

1 (15 ounce) can canned pumpkin
1 (8 ounce) container dairy-free cream cheese (such as Tofutti(R))
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves

Preparation

Mix pumpkin, dairy-free cream cheese, brown sugar, maple syrup, cinnamon, nutmeg, salt, and cloves together in a bowl until smooth. Cover with plastic wrap and refrigerate for 30 minutes.