Whether you’re looking for an appetizer, snack, or lunch, this dairy and refined-sugar free Pumpkin Spice Fruit Dip is a delicious treat!
Foodie confession time.
Appetizers are my downfall. Well, one of my downfalls. The other one is chocolate. Or brownies… or ice cream… 😉 But seriously, when it comes to big family get-togethers during the holidays, I’m fine with skipping the main dish and filling up on appetizers and dessert.
Thankfully, my kids and hubby share my love of dips and cheese balls, and they’re happy to make an appetizer a meal with me. 🙂 Some lunches we chow down on hummus and veggies, other days we snack on crackers and popcorn.
This pumpkin spice fruit dip made its way onto our lunch table with apple slices and crackers and we devoured it happily. I was a little worried that my husband wouldn’t enjoy it, since he’s not the biggest on pumpkin, but after one bite he announced: “This is fabulous!”
Of course, you don’t need fruits or crackers to enjoy this delicious little dip – a spoon will do just as nicely. 😉
With no dairy or sugar, and only a few healthy ingredients, there’s no need to feel guilty chowing down on it! So go ahead, fill up on the appetizers… 😉 But of course, if you’re still hungry after the appetizers, check out my ultimate gluten-free Thanksgiving feast round-up!
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Pumpkin Spice Fruit Dip
Free from grain, gluten, eggs, dairy, and refined sugar.
1 can full fat coconut milk (I used Thai Kitchen)
1/4 c. pumpkin puree (it’s easy to make your own)
1/4 c. honey
1/2 t. cinnamon
1/8 t. nutmeg
1/2 t. vanilla (I like to use my homemade extract)
The night before making the dip, set the can coconut milk in the fridge.
In the morning, place a bowl and hand beaters in the freezer.
Open the can and scoop out the coconut cream that has separated to the top of the can. Place it in the chilled bowl and whip with the chilled beaters until thick and fluffy.
Add in remaining ingredients and whip until well mixed.
Serve with apple slices, grapes, graham crackers, cookies, whatever floats your boat.
Store leftovers in the fridge, covered.
Love pumpkin everything? I know you’ll enjoy these other recipes!