Pumpkin Dip

The perfect recipe for fall or the holidays! Enjoy this dip with veggies, gluten free crackers, or any other fun ideas you have! It’s easy to make and delicious as a stand alone snack or side dish!

You could use a non-dairy yogurt, or put a can of coconut milk in the fridge.  Let it thicken and condense and then use the thick creamy part instead of yogurt.  I have not tried it this way but it makes sense to me that it would work.


1 cup pureed organic pumpkin – if it’s canned, be sure to look for BPA free can
1/2 cup plain non-dairy yogurt
2 Tbsp pure maple syrup (start with less and work up instead of it being too sweet for you)
1/2 tsp cinnamon
1/2 tsp nutmeg



Mix all ingredients in a bowl.  Puree with a stick blender if needed.

Be sure to refrigerate any un-eaten portions!




Recipe adapted from Nutrition Twins

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