Introduction

This Dairy-Free Pumpkin Pie Dip is a creamy, flavorful treat perfect for fall gatherings or a cozy snack. Made with wholesome ingredients and warm spices, it’s a delightful blend that captures the essence of pumpkin pie without the dairy.

A close-up image shows a white bowl filled with smooth, creamy peanut butter dip that has a glossy texture and small crunchy bits throughout. A green apple slice with pale green skin and white flesh is being dipped into the peanut butter, half-coated and held by a woman's hand. In the soft-focus background, there is another white bowl containing triangular tortilla chips, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup vanilla coconut yogurt (any vanilla yogurt will work)
1/2 cup pumpkin puree
1/3 cup almond butter (can be swapped for 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

Step 1: Add all ingredients into a bowl and use a hand mixer or whisk to blend thoroughly. A hand mixer works best to ensure a smooth, creamy texture.
Step 2: Let the dip chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Step 3: Serve with an extra sprinkle of pumpkin pie spice and pair with apple slices or cinnamon sugar chips for dipping. Grain-free churro strips are also a great option.

Tips & Variations

For a nut-free version, try using sunflower seed butter instead of almond butter.
Adjust the sweetness by adding more or less honey or maple syrup according to your taste.
Use Greek yogurt if you prefer a thicker, tangier dip and don’t require it to be dairy-free.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving if it has separated slightly. This dip is best enjoyed chilled and does not require reheating.

How to Serve

A white bowl filled with a smooth, thick brown dip that has small darker specks in it, with a green apple slice being dipped into it by a woman's hand from the right side of the image. In the blurred background, there is another white bowl with brown chips and some green apple slices scattered on a white marbled surface. The focus is on the apple slice dipping into the creamy dip. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, preparing the dip a few hours or even the day before allows the flavors to develop more fully. Just keep it refrigerated until ready to serve.

What can I use for dipping besides apple slices?

Try cinnamon sugar chips, graham crackers, grain-free churro strips, or even sturdy vegetable sticks like carrot or celery for a different twist.

Dairy-Free Pumpkin Pie Dip Recipe

Print Recipe

★★★★★

4.7 from 144 reviews

This Dairy-Free Pumpkin Pie Dip is a creamy, spiced treat perfect for fall gatherings or a healthy snack. Combining vanilla coconut yogurt, pumpkin puree, almond butter, and cozy spices, this dip is naturally sweetened with honey or maple syrup and requires no cooking. Easy to prepare and wonderfully flavorful, it pairs beautifully with apple slices or crunchy cinnamon sugar chips for a festive, guilt-free indulgence.

Author: zara
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 1 hour 10 minutes
Yield: About 1 1/2 cups 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Gluten Free

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 (You can swap for 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

Combine Ingredients: Add the vanilla coconut yogurt, pumpkin puree, almond butter, honey or maple syrup, vanilla extract, pumpkin pie spice, and cinnamon into a mixing bowl.
Blend the Dip: Use a hand mixer or whisk to thoroughly blend all the ingredients until smooth and creamy. A hand mixer is recommended for the best, lump-free consistency.
Chill the Dip: Cover the bowl and place it in the refrigerator to chill for at least 1 hour. This allows the flavors to meld beautifully and the dip to thicken slightly.
Serve: Before serving, sprinkle extra pumpkin pie spice on top for added flavor and presentation. Enjoy the dip with apple slices or cinnamon sugar chips, such as grain-free churro strips.

Notes

You can swap almond butter with peanut butter, sunbutter, or cashew butter to suit your preferences or allergies.
Maple syrup or honey can be used interchangeably as a natural sweetener.
For a vegan version, opt for maple syrup instead of honey and ensure your vanilla yogurt is plant-based.
Chilling the dip enhances its flavor and texture, so avoid serving immediately after mixing.
Try serving with various dippers like graham crackers, pretzels, or carrot sticks for extra variety.

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