Paleo Pumpkin Pie Dip: Sugar-Free, Vegan, Paleo Recipe
This sugar-free, paleo, vegan dessert dip tastes just as decadent as other versions, but swaps in health-promoting ingredients and skips the sugar.
Ingredients
- 1 can organic pumpkin purée about 2 cups
- 1 cup organic full fat coconut milk may increase, if using a thick milk and skipping the flour
- 1/4 cup arrowroot flour
- 1/4 cup coconut cream may skip if using extra thick coconut milk
- 1 tsp all natural organic vanilla extract
- 1/2-1 tsp monk fruit sweetener adjust sweetness to taste
- 1 1/2 tsp cinnamon *may sub pumpkin pie spice blend for all spices below
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp allspice
Instructions
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Add all ingredients to your food processor (a good blender can work too).
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Blend on high until thoroughly mixed.
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Refrigerate until serving. *The arrowroot actually thickens further overnight, so this is even better made a day or two ahead, which is a win-win for your holiday menu planning!
Recipe Notes
The simple version just requires the pumpkin purée, full fat coconut milk, 2-3 tsp pumpkin pie spice, vanilla, and sweetener of choice (all natural monk fruit or stevia ideally, maple syrup to keep it paleo). Bear in mind coconut milk consistency varies by brand. If it's too runny, you will likely need to add a thickening agent like arrowroot powder and/ or extra coconut cream.
Adjust spices to taste.