Delicious Dairy-Free Pumpkin Pie Dip for Cozy Fall Gatherings

This Dairy-Free Pumpkin Pie Dip captures the essence of fall’s favorite dessert, ready in just 5 minutes and perfect for gatherings.

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Prep Time 5

Chilling Time 1

Total Time 1 5

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Vanilla Coconut Yogurt Any vanilla yogurt can be a suitable substitute.
1 cup Pumpkin Puree Make sure it's pure pumpkin puree and not pie filling.

For the Flavor

1/4 cup Almond Butter Feel free to swap in peanut butter or sunbutter if desired.
2-3 tablespoons Honey or Maple Syrup Use maple syrup for a vegan option.
1 teaspoon Vanilla Extract
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon Cinnamon

Equipment

Mixing Bowl
spatula
Hand mixer
airtight container

Method

Step-by-Step Instructions

In a medium mixing bowl, add 1 cup of vanilla coconut yogurt and 1 cup of pure pumpkin puree. Mix until smooth.
Introduce 1/4 cup of almond butter and 2-3 tablespoons of honey or maple syrup to the bowl. Stir until fully incorporated.
Incorporate 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of cinnamon. Blend until smooth.
Transfer the mixture into an airtight container and chill in the refrigerator for at least 1 hour.
Once chilled, stir the dip and transfer it to a serving dish. Optionally, sprinkle extra pumpkin pie spice on top.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 50mgPotassium: 200mgFiber: 2gSugar: 7gVitamin A: 3000IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Allow the dip to chill for at least 1 hour to enhance its taste and texture. For a smooth finish, use a hand mixer instead of a whisk.

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