Pumpkin Pie Dip; Perfect to share for the Holidays

Pumpkin Pie Dip; Perfect to share for the Holidays

This Pumpkin Pie Dip is addictive! It is so smooth and silky and tastes just like a pumpkin pie!

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Pumpkin Pie Dip

Ingredients:

  • 1 can coconut cream or milk*
  • 1 15 oz can pure pumpkin
  • 2 Tbsp maple syrup (I recommend grade b for stronger flavor)
  • 1 tsp cinnamon**
  • 1/2 tsp ginger**
  • dash or two of nutmeg**
  • Things to dip

Directions:

This was so easy to make! I warmed up the coconut cream in a medium-sized bowl for about 30 seconds in the microwave, to loosen it up a little so it would be easier to mix. Add the rest of the ingredients and stir until smooth. I did it by hand but you could certainly use a food mixer or blender if you felt the need. My notes on the recipe will take longer than making the recipe itself 😉

Notes:

*I used coconut cream because I like the thickness and flavor of it. The dip is not runny so if you prefer a thinner dip I would recommend coconut milk instead. Keep in mind if you are not used to using canned coconut milk or cream it often separates and looks funny but it is just fine, pour out the liquid and scrape out the solids and mix well.

** You could totally sub in 1.5 tsp of pumpkin pie spice if you have it. I would have done that if I had any in the pantry. Also, my oldest daughter thought it needed more spice so you could play with this until you have the desired flavor you’re looking for.

*** Last but not least note on this scrumptious pumpkin pie dip 😀 . My youngest daughter said the perfect dipper for this would be pie crust. Unfortunately, all of the dip was devoured before I got around to making any pie crust.

A MUST make dip!Click To Tweet

I am not a big pie maker so I don’t have a go-to recipe. I found this Never Fail (Diary-Free) Pie Crust that sounds very promising. It only has 4 ingredients, which is awesome. The only thing I would change is instead of using all-purpose flour I’d probably use whole wheat or oat flour.

Anyway, you would just roll the dough out into more of a rectangular shape and cut it into triangles or squares for little crackers. It might even be fun to take some fun cookie cutters to it. Put your pie crust on an oiled cookie sheet or use a silicone baking mat. Put it in the oven at 350 F. for 10 – 15 minutes until golden brown.

 

You need to try this Pumpkin Pie Dip! Make it for your next fall potluck or holiday party. Or just make it for your kids for a fun after-school snack. They will thank you!

 

Are you a pumpkin lover? IF so you might like these recipes too:

 

As always, please share this recipe with your friends and family by sending them this URL or sharing on Facebook or Pinterest.

 

Linking up with Deborah and Sarah for Meatless Monday!Meatless Monday

Best Pumpkin Pie Dip recipe, healthy, easy, delish, vegan, dairy free. Perfect for fall parties, Thanksgiving, or the Holidays. Great as a desert dip too.
  • What a great idea! I love sweet dips

  • That is a fun and different holiday dip! Thanks for linking up for meatless Monday today

  • This sounds great for pumpkin lovers.

  • YESSSS! Sounds amazing, and love that you share paleo friendly options with the coconut cream.

  • Kelly says:

    Oh this sounds lovely and luscious. Great holiday app!

  • Angela Cardamone @marathonsandmotivation.com says:

    Yum! This sounds like the perfect treat for the holidays!!

  • I must admit I don’t think I’ve ever tried pumpkin! At least not made into a dip. Sounds interesting!

  • This dip looks delish! A must try

  • Pie crust is a brilliant idea. I’m gonna try it!

    • Summer says:

      😀 I’m curious how it turns out. I was a little worried about it being too crumbly but if done right it might work brilliantly.

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