Pumpkin Pie Dip

Pumpkin Pie Dip

Fall is the time for pumpkin EVERYTHING—why not pumpkin pie in dippable form?! You can even make this sweet pumpkin pie dip vegan by using a non-dairy yogurt. Perfect for holiday get-togethers, served with fruit, veggies, gingersnaps, or any dippers you like!


  • 1 Tbsp almond butter
  • 1 tsp cinnamon
  • 1-2 Tbsp maple syrup
  • pinch of salt
  • 1 cup plain greek yogurt (or non-dairy yogurt)
  • 1/2 tsp pumpkin pie spice
  • 2/3 cup pumpkin puree
  • 1 tsp vanilla extract
  • Procedure

  • In a large bowl, combine all ingredients.
  • Whisk to combine, or use a hand mixer to beat until well-integrated. Adjust sweetness to taste.
  • Serve with dippers like graham crackers, gingersnaps, apple slices, pretzels, celery—whatever you like!
  • Yields ~1¾ cups pumpkin pie dip.
  • 3g carbs | 0g fiber
  • *Nutrition calculated using plain nonfat Greek yogurt.
  • Nutritional Info

    Serving: 2 Tbsp
    14 servings
    Calories: 25

    • 3g Carbs

    • 1g Fat

    • 2g Protein

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