This pumpkin dip is a great and easy option for a healthier dessert. It’s a fun seasonal fruit dip, fast to whip up for a crowd, and an excellent way to use up any leftover pumpkin puree from the holidays. Made with coconut cream, you can feel good if you or someone you know needs a dairy free option.
This post contains affiliate links at no extra cost to you. View the full disclosure policy here.
Let the dip making begin!
The steps:
- Start by taking a refrigerated can of coconut cream, 2+ days in the refrigerator should separate the hardened cream from the liquid, and scoop out that top hardened part into a mixing bowl. Discard the remaining liquid.
- Whip the cream with a hand mixer until stiff peaks form, which should only take 2-3 minutes.
- Add in the remaining ingredients, minus the fruit and chopped pecans, which are completely optional, and whisk everything until it’s fully combined together.
- Slice up your fruit, chop your pecans, and serve your pumpkin fruit dip.
- Apples, bananas, and oranges are all fruits that go well with pumpkin, so I would suggest those for dipping.
- If you want to have more dipping options, vanilla wafer cookies, graham crackers, and ginger snaps would also be super yummy with this dip.
Substitutions:
- You can sub a different sweetener for the maple syrup, though I haven’t tried it. Other good options would be honey and powdered coconut sugar.
- Feel free to use homemade or store bought pumpkin pie spice.
- Mix up what you dip in this yummy pumpkin mixture, and feel free to leave out the nuts.
Suggested kitchen items:
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Stainless steel mixing bowls. This set is awesome, because it has a non-slip bottom and lids for each bowl.
- Electric hand mixer. I have had this hand mixer for about 11 years now, and it is as good as when I first got it. The snap-in storage box is really handy and keeps things tidy.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Easy Pumpkin Dip
(Paleo, DF, GF, Nut free, Egg free, Soy free)
Ingredients
- 1 15oz can coconut cream refrigerated for 2+days
- ½ cup pumpkin puree
- 3 Tbsp maple syrup
- 1 Tbsp vanilla extract
- 1½ tsp pumpkin pie spice
- fruit for dipping (apples, bananas, oranges
- chopped pecans for topping (optional)
Instructions
- Scoop the top hardened portion of the coconut cream out of the can and into a mixing bowl and whip the cream with a hand mixer until stiff peaks form. This should take about 2-3 minutes.
- Add in the rest of the ingredients, minus the fruit and pecans, and whisk until fully combined.
- Serve in a bowl with sliced fruit and chopped pecans on the side.
- Dip the fruit into the pumpkin mixture and sprinkle some pecans on top to eat. You can also dip non-fruit foods, such as vanilla wafers, graham crackers, or ginger snaps.
