Irresistible Pumpkin Pie Dip Recipe – Easy Vegan Snack
A creamy, spiced pumpkin pie dip that’s dairy-free, vegan, and perfect for fall gatherings or as a quick snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 cup unsweetened canned pumpkin puree
- 1/2 cup coconut cream (thick part from a can of full-fat coconut milk)
- 1/4 cup maple syrup
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- Pinch of sea salt
Instructions
- Refrigerate the can of coconut milk overnight. Scoop out the thick cream at the top, leaving any liquid behind.
- In a medium-sized mixing bowl, combine the pumpkin puree, coconut cream, almond butter, and maple syrup. Whisk until smooth and well combined.
- Stir in the vanilla extract, pumpkin pie spice, cinnamon, and a pinch of sea salt. Adjust the sweetness or spice level to taste.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together.
- Transfer the dip to a serving dish and garnish with a sprinkle of cinnamon, a dusting of nutmeg, or a dollop of vegan whipped cream. Serve with graham crackers, pretzels, apple slices, or carrot sticks for dipping.
Notes
[‘Chilling the dip helps the flavors meld together and thickens the texture.’, ‘Taste as you go to adjust sweetness or spice level.’, ‘Garnish with cinnamon, nutmeg, or vegan whipped cream for presentation.’, ‘Serve cold for best texture and flavor.’]
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 120
- Sugar: 8
- Sodium: 50
- Fat: 7
- Saturated Fat: 5
- Carbohydrates: 13
- Fiber: 2
- Protein: 2
Keywords: Pumpkin Pie Dip, Vegan Snack, Dairy-Free Dip, Fall Recipe, Pumpkin Spice, Easy Recipe