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Pumpkin Pie Dip (Dairy-free)


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

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
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