Pumpkin Pie Dip
Updated: Nov 23
This dip is delicious, extremely easy, and a crowd-pleaser among adults and children alike. It’s perfect for any fall or winter holiday gathering or for a special snack or dessert. It contains lots of healthy fat from the coconut milk and vitamins A and C from the pumpkin. It’s a treat you can feel good about!
*** This is also great for kids who are learning to follow a recipe and cook. My 8 year old son made this last week with just a little supervision from me.
Pumpkin Pie Dip
(Makes 3 cups)
1-13.5 ounce can full fat coconut cream* - Cold
¾ cup pureed pumpkin
½ cup maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon cloves
⅛ teaspoon ginger
Put coconut cream in the fridge the night before or at least 4-5 hours before you are ready to make dip. If the cream is not cold enough it will not be as thick.
Add cold coconut cream, pumpkin, and maple syrup in a large mixing bowl and beat on medium-high for approximately 2-3 minutes or until mixture appears thicker and becomes slightly fluffy. Add remaining ingredients and beat again for 1 minute.
Eat right away or keep in the refrigerator until you are ready to serve.
Serve with sliced apples, gluten free graham crackers, marshmallows, banana slices, or gluten free vanilla wafers.
* If you don't have any coconut cream on hand, you can use 1 can of full fat coconut milk however, your dip will likely be fairly thin. You can thicken it by adding 4 tablespoons of Bob's Egg Replacer and refrigerating for 30 minutes.
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