Pumpkin Dip with Pie Fries

Prep time: 10 minutes, plus 3 hours to chill dip

Cook time: 15 minutes

Yield: 10 servings

INGREDIENTS:

DIP:

• 1 (8-ounce) package mascarpone or cream cheese (Kite Hill brand cream cheese style spread if dairyfree), softened
• ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• ¾ cup fresh or canned pumpkin puree
• ⅓ cup sour cream (or Kite Hill brand cream cheese style spread if dairy-free)
• 1 tablespoon vanilla extract
• 2½ teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon

PIE FRIES:

• ¾ cup blanched almond flour
• ¼ cup coconut flour
• ½ cup (1 stick) unsalted butter (or coconut oil if dairy- free), softened
• ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 1 teaspoon fine sea salt
• ¼ cup Swerve granular-style sweetener
• 2 tablespoons ground cinnamon
• 1 large egg yolk, beaten

INSTRUCTIONS:

1. To make the dip, place the softened mascarpone cheese and sweetener in a medium-sized bowl and mix with a hand mixer until smooth. Add the pumpkin, sour cream, vanilla, pumpkin pie spice, and cinnamon and beat until combined. Cover and refrigerate for 3 hours.
2. When you’re ready to make the pie fries, preheat the oven to 350°F. Line a baking sheet with parchment paper.
3. Place the almond flour, coconut flour, softened butter, ½ cup of confectioners’-style sweetener, and salt in a medium-sized bowl and mix well to combine. Place the dough between 2 pieces of parchment paper greased well with coconut oil spray. Roll out the dough into a ¼-inch-thick rectangle. Remove the top piece of parchment. Using a sharp knife or pizza wheel, cut the dough into strips that are ½ inch wide and 3 inches long.
4. Place the granular sweetener and cinnamon in a small dish and mix to combine. Set aside.
5. Brush the strips of dough with the beaten egg yolk, then sprinkle with the sweetened cinnamon mixture. Place the “fries” on the lined baking sheet, about 1 inch apart.
6. Bake the pie fries for 12 minutes or until golden brown. Allow to cool completely before removing from the baking sheet. Place on a serving platter and serve with the dip.
7. Store extra fries and dip in separate airtight containers in the refrigerator for up to 3 days. The fries can be frozen for up to 1 month.

TIP:

• The dip can be made up to 2 days ahead.