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–+ servings
Pumpkin Pie Dip

Creamy Pumpkin Pie Dip That's Dairy-Free and Guilt-Free

This Dairy-Free Pumpkin Pie Dip is a delicious, quick treat for fall gatherings, carefree of guilt and rich in pumpkin flavors.
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Prep Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 5 minutes
Servings: 6 dips
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 1 cup Vanilla Coconut Yogurt Any vanilla yogurt can be used as a substitute.
  • 1 cup Pumpkin Puree
  • 1/3 cup Almond Butter Can be swapped with peanut butter or sunbutter.
  • 2 tbsp Honey or Maple Syrup Use maple syrup for a vegan version.
  • 1 tsp Vanilla Extract
  • 1 tbsp Pumpkin Pie Spice
  • 1 tsp Cinnamon
For Serving Suggestions
  • 2 apples Apple Slices A refreshing contrast to the dip.
  • 1 cup Cinnamon Sugar Chips
  • 1 box Gluten-Free Graham Crackers Great for scooping.

Equipment

  • Mixing bowl
  • Spatula
  • Hand Mixer
  • Airtight container
  • serving bowl

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, add the vanilla coconut yogurt, pumpkin puree, almond butter, honey or maple syrup, vanilla extract, pumpkin pie spice, and cinnamon. Mix until well combined.
  2. Blend the mixture on medium speed for about 1–2 minutes until silky smooth. Use a whisk if a hand mixer is not available.
  3. Transfer the blended dip into an airtight container and chill in the refrigerator for at least 1 hour, preferably overnight.
  4. Once chilled, stir gently and transfer to a serving bowl. Garnish with a sprinkle of pumpkin pie spice and serve with apple slices, cinnamon sugar chips, or gluten-free graham crackers.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 25gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 50mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 3000IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

This dip can be made a day in advance for optimal flavor development. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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