Description
A creamy and delicious dairy-free pumpkin pie dip perfect for fall gatherings.
Ingredients
- 1/2 Cup Vanilla Coconut Yogurt (or any vanilla yogurt of choice)
- 1/2 Cup Pumpkin Puree
- 1/3 Cup Almond Butter (can substitute with 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
- In a large bowl, combine all measured ingredients: vanilla coconut yogurt, pumpkin puree, almond butter, honey or maple syrup, vanilla extract, pumpkin pie spice, and cinnamon.
- Using a hand mixer, blend the mixture until smooth and creamy.
- Cover the bowl with a lid or plastic wrap and chill in the refrigerator for at least one hour.
- Serve with apple slices or cinnamon sugar chips for dipping.
Notes
Experiment with different nut butters for unique flavor variations, and adjust sweetness to your preference.
