Pumpkin Pie Dip

You know those cute little fruit dips that are great for those pumpkin spice lovers…. even served in a pumpkin? Yeah…. those that are also made with dairy, soy, etc?  Okay… this is NOT that. No, no, no…. THIS….. this is good and full of healthy, natural ingredients. It’s very simple to make and goes perfect with apple slices, fruit, or even your favorite cookies (gingersnaps, crispy sugar cookies work great). This makes about 1.5 cups of dip

pumpkin-dip

2 cans full-fat, coconut milk, chilled
1/2 cup pumpkin puree
4 oz dairy-free cream cheese or dairy-free plain yogurt*
1/4 cup maple syrup
1 tsp pumpkin pie spice
Fruit, cookies, etc for serving

In a blender, combine the thick coconut cream from coconut milk (reserve liquid for other recipes). Add in pumpkin, cream cheese or yogurt, maple syrup and pumpkin pie spice. Blend until smooth.

If desired, cut the top off of a pie pumpkin and scoop out seeds. Pour dip into pumpkin shell. Refrigerate about 4 hours or overnight before serving. Serve with fruit or cookies.

*I tried this with both  Daiya Dairy-Free Plain Cream cheese and homemade coconut milk yogurt. *

*Serving suggestions: Enjoy Life Crispy Sugar Cookies, Go Raw Ginger Snap Cookies (Paleo!), or Kinnikinnick GF Vanilla Wafers.

 

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