Dairy-Free Pumpkin Pie Dip
This Dairy-Free Pumpkin Pie Dip is thick, creamy, and made with simple ingredients! It's the perfect quick and easy appetizer for a Halloween Party, Thanksgiving, or any anytime during the holiday season!
Equipment
- 1 Hand Mixer or Whisk
- 1 Small Bowl
Ingredients
- ½ Cup Vanilla Coconut Yogurt Any vanilla yogurt will work!
- ½ Cup Pumpkin Puree
- ⅓ Cup Almond Butter You can swap for peanut butter, sunbutter, or cashew butter.
- 3 Tablespoons Honey or Maple Syrup
- 2 Teaspoons Vanilla Extract
- 3 Teaspoons Pumpkin Pie Spice
- 2 Teaspoons Cinnamon
Instructions
- Add all ingredients into a bowl and use a hand mixer or whisk to blend. (A hand mixer works best!)
- Let the dip chill in the refrigerator for at least 1 hour before serving.
- Serve with an extra sprinkle of pumpkin spice and apple slices or cinnamon sugar chips for dipping. (I use Siete Grain-Free Churro Strips!)
Notes
Expert Tips
- Let the dip chill for at least 1 hour before serving. (I like making the morning of so it has plenty of time to chill.)
- Use a hand mixer instead of a whisk to get a super creamy and smooth consistency.
How To Store Leftovers
Leftovers should be stored in an airtight container in the refrigerator. You can also top the serving bowl with plastic wrap or a reusable stretch lid! ** See full post for more information!Nutrition
Serving: 1ServingCalories: 87kcalCarbohydrates: 9gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 8mgPotassium: 117mgFiber: 2gSugar: 7gVitamin A: 1921IUVitamin C: 1mgCalcium: 55mgIron: 1mg
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