Print

Paleo Pumpkin Pie Dip

Ingredients

Scale
  • 1 cup canned pumpkin
  • 1/2 cup almond butter
  • 3 tablespoons pure maple syrup
  • 2 tablespoons full-fat coconut
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice

Instructions

  1. In a small bowl, combine pumpkin, almond butter and maple syrup. Stir until combined. Add in coconut milk and stir until blended. Sprinkle in cinnamon and allspice and stir until evenly mixed.
  2. Store covered in an airtight container in the refrigerator for about 2-3 days.