Pumpkin Pie Dip
Updated: Nov 23, 2020
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)
Ingredients:
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
Directions:
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.
Notes:
* 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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