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Dairy-Free Pumpkin Pie Dip Recipe

4.6 from 111 reviews

This Dairy-Free Pumpkin Pie Dip is a creamy, flavorful, and healthy autumn-inspired treat perfect for satisfying your fall cravings. Made with a blend of vanilla coconut yogurt, pumpkin puree, almond butter, and warm spices, this dip is naturally dairy-free and can easily be enjoyed with apple slices, cinnamon sugar chips, or your favorite dippers. It’s quick to prepare, requires no cooking, and is ideal for seasonal gatherings or a cozy snack.

Ingredients

Scale

Dip Ingredients

  • 1/2 cup Vanilla Coconut Yogurt (any vanilla yogurt will work)
  • 1/2 cup Pumpkin Puree
  • 1/3 cup Almond Butter (can substitute 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

  1. Combine Ingredients: Add all ingredients into a bowl and use a hand mixer or whisk to blend thoroughly until smooth and well combined. A hand mixer is recommended for the best texture.
  2. Chill the Dip: Cover the bowl and let the dip chill in the refrigerator for at least 1 hour to allow the flavors to meld and the dip to thicken.
  3. Serve: Serve the chilled dip with an extra sprinkle of pumpkin pie spice on top. Pair it with apple slices, cinnamon sugar chips, or your preferred dippers such as grain-free churro strips for a delicious fall treat.

Notes

  • You can swap almond butter with other nut or seed butters like peanut butter, sunbutter, or cashew butter to suit your preference or dietary needs.
  • Use maple syrup instead of honey to keep it vegan.
  • For a thicker dip, chill longer or adjust yogurt and pumpkin puree ratio.
  • This dip keeps well in the refrigerator covered for up to 3 days.
  • Serve chilled for best flavor and texture.

Keywords: pumpkin pie dip, dairy-free dip, vegan pumpkin dessert, fall recipe, autumn snack, healthy dip, pumpkin spice dip