Peanut Butter Pumpkin Dip

Rachel’s Gluten-Free Cookbook

Who: Rachel Moore
Cost: $15, including shipping
Details: soft-backed, spiral-bound
Pages of recipes: 142
Send checks to: Rachel Moore, 17845 Highway 14, Benton, IL 62812
or call 618-663-7733


Peanut Butter Pumpkin Dip


  • 1 C. natural creamy peanut butter
  • 1 C. packed canned pumpkin
  • 3/4 C. raw sugar
  • 1 tsp. gluten free vanilla
  • 1 tsp. gluten free maple extract
  • 1/2-1 tsp. salt (if peanut butter is unsalted)


  • Whisk together peanut butter and pumpkin until well blended.
  • Stir in sugar and extracts.
  • Refrigerate to allow sugar to dissolve.
  • Serve with apples, bananas or corn chips.