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–+ servings
Dairy-Free Pumpkin Pie Dip

Creamy Dairy-Free Pumpkin Pie Dip to Wow Your Guests

This Dairy-Free Pumpkin Pie Dip is a creamy, shareable treat perfect for gatherings.
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Prep Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip Base
  • 1 cup Vanilla Coconut Yogurt Any vanilla yogurt can work as a substitute.
  • 1 cup Pumpkin Puree Ensure it's pure pumpkin with no additives for best results.
  • 1/2 cup Almond Butter Can be substituted with peanut butter, sunbutter, or cashew butter.
For the Sweetness
  • 1/4 cup Honey or Maple Syrup For a vegan version, substitute honey with maple syrup.
  • 1 teaspoon Vanilla Extract Choose pure vanilla for the best taste.
For Flavor and Warmth
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Cinnamon

Equipment

  • Mixing Bowl
  • spatula
  • Hand Mixer

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, combine the vanilla coconut yogurt, pumpkin puree, almond butter, honey or maple syrup, vanilla extract, pumpkin pie spice, and cinnamon. Use a spatula to initially fold the ingredients together.
  2. Blend the mixture on medium speed for about 2-3 minutes until creamy and free of lumps. Stop to scrape down the sides if necessary.
  3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
  4. After chilling, give the dip a quick stir and transfer it to a serving bowl. Garnish with pumpkin pie spice and serve with dippers like apple slices or gluten-free crackers.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 50mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 5mgCalcium: 5mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to a week. Freeze in a freezer-safe container for up to 3 months. Best served chilled.

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