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This pumpkin pie dip is the perfect holiday dessert if you’re short on time! It’s made with simple ingredients and is paleo and dairy-free.

A bowl of pumpkin pie dip.

Pumpkin Pie Dip

If you love pumpkin pie, this dip is for you! I love pumpkin pie and it’s always an important part of my Thanksgiving!! This dip captures the flavors I love most about pumpkin pie and transforms them into a smooth and creamy dip. It’s the perfect treat or snack this fall. I love it with crisp apple slices for the ultimate fall treat!

This dip is made with a base of coconut cream, maple syrup and almond or tigernut butter. It has real pumpkin puree and pumpkin pie spice to give it the authentic pumpkin pie flavor. And, it’s paleo, gluten-free, dairy-free, and AIP-friendly!

The Ingredients for  Pumpkin Pie Dip

  • Coconut Cream and Maple Syrup. These two ingredients mix together to form the base of the dip!
  • Creamy Almond Butter. You can sub tigernut butter for AIP.
  • Pumpkin Puree and Pumpkin Pie Spice. To give the dip the authentic pumpkin pie taste!
  • Vanilla Extract.

How to make Pumpkin Pie Dip

  • Cream the coconut cream and maple syrup. Using a medium-sized bowl, cream the coconut cream and maple syrup together until smooth, and no clumps of coconut cream remain.
  • Fold in the almond butter, pumpkin puree, vanilla, and pumpkin pie spice. Stir until creamy.
  • Serve! Top with additional pumpkin pie spice if desired and serve with sliced apples for dipping.

An apple dipping into a bowl of pumpkin pie dip.

Can you make this recipe coconut-free?

If you tolerate dairy, you can try to use a whipped cream instead, but coconut cream is the best way to keep it dairy-free!

Can you make this recipe nut-free?

You can! Simply use tigernut butter instead of nut butter to make it nut-free. Tigernuts are a tuber, not a nut, but has the same nutty flavor as a nut butter!

Can you make this recipe ahead of time?

Though it’s best fresh, you can make it a few hours ahead of time as well.

Can you serve this with something other than apples?

You can also serve it with something like gluten-free cookies or graham crackers.

An apple covered in pumpkin pie dip.

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Pumpkin Pie Dip (Dairy-free)

  • Author: Michelle
  • Total Time: 10 min
  • Yield: 4 servings 1x
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Ingredients

Scale
  • 1/2 cup coconut cream (the cream that hardens on the top of a can of coconut milk)
  • 3 tbsp maple syrup
  • 1/4 cup creamy almond butter (sub tigernut butter for AIP)
  • 1/2 cup pumpkin puree
  • 1/4 tsp vanilla extract
  • 1 tsp pumpkin pie spice (use this for AIP)

Instructions

  1. Using a medium-sized bowl, cream the coconut cream and maple syrup together until smooth, and no clumps of coconut cream remain.
  2. Fold in the almond butter, pumpkin puree, vanilla, and pumpkin pie spice. Stir until creamy.
  3. Serve topped with additional pumpkin pie spice if desired and with sliced apples for dipping.

Notes

All nutrition facts are estimated and will vary.

  • Prep Time: 10 min

Nutrition

  • Serving Size: 1
  • Calories: 136
  • Fat: 8.7g
  • Carbohydrates: 13g
  • Fiber: 1.6g
  • Protein: 3.3g