Description

A creamy and flavorful dairy-free pumpkin pie dip made with vanilla coconut yogurt, pumpkin puree, almond butter, and warm spices. Perfect for a seasonal snack or party appetizer, this dip is naturally sweetened with honey or maple syrup and pairs wonderfully with apple slices or cinnamon sugar chips.

Ingredients

Scale

Main Ingredients

1/2 Cup Vanilla Coconut Yogurt (Any vanilla yogurt will work!)
1/2 Cup Pumpkin Puree
1/3 Cup Almond Butter (You can swap for peanut butter, sunbutter, or cashew butter.)
3 Tablespoons Honey or Maple Syrup
2 Teaspoons Vanilla Extract
3 Teaspoons Pumpkin Pie Spice
2 Teaspoons Cinnamon

Instructions

Combine Ingredients: Add all ingredients into a bowl and use a hand mixer or whisk to blend until smooth and well incorporated. A hand mixer is highly recommended for the best texture.
Chill Dip: Cover the dip and let it chill in the refrigerator for at least 1 hour. This allows the flavors to meld and the texture to thicken slightly.
Serve: Serve the dip with an extra sprinkle of pumpkin pie spice on top, accompanied by apple slices, cinnamon sugar chips, or grain-free churro strips for dipping.

Notes

You can substitute almond butter with peanut butter, sunbutter, or cashew butter depending on your preference or allergies.
Use honey or maple syrup based on your dietary choice; maple syrup keeps it vegan.
For a thicker dip, use Greek-style coconut yogurt if available.
Store any leftovers covered in the refrigerator for up to 3 days.
Great as a fall-themed appetizer or party snack that is dairy-free and gluten-free.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dip, Snack
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 120 kcal
Sugar: 8 g
Sodium: 45 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 0 mg

Keywords: pumpkin pie dip, dairy-free dip, pumpkin dip, fall appetizer, vegan dip option, gluten-free snack, pumpkin spice dip