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–+ servings
Dairy-Free Pumpkin Pie Dip

Creamy Dairy-Free Pumpkin Pie Dip for Guilt-Free Indulgence

This Dairy-Free Pumpkin Pie Dip is a creamy delight, perfect for fall gatherings with no baking required.
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Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Snacks
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup vanilla coconut yogurt any vanilla yogurt works
  • 1 cup pumpkin puree the star ingredient
For Sweetness
  • 1/2 cup almond butter or peanut butter/sunbutter
  • 1/4 cup honey or maple syrup maple syrup for vegan option
For Flavor
  • 1 teaspoon vanilla extract essential for flavor
  • 1 teaspoon pumpkin pie spice for pumpkin pie taste
  • 1/2 teaspoon cinnamon adds warmth

Equipment

  • Mixing bowl
  • hand mixer
  • Spatula
  • airtight container

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, add the vanilla coconut yogurt, pumpkin puree, almond butter, honey (or maple syrup), vanilla extract, pumpkin pie spice, and cinnamon. Mix until creamy.
  2. Using a hand mixer, blend the mixture on medium speed for 1–2 minutes until smooth and creamy.
  3. Transfer the mixture into an airtight container and refrigerate for at least 1 hour to let the flavors meld.
  4. Once chilled, give the dip a quick stir and sprinkle extra pumpkin pie spice on top before serving.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 100mgPotassium: 250mgFiber: 4gSugar: 8gVitamin A: 5000IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Best enjoyed fresh within the first few days. Serve with apple slices, cinnamon sugar chips, or graham crackers.

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