Paleo Pumpkin Pie Dip

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This Paleo Pumpkin Pie Dip is a delicious fall snack that’s ready to go in minutes! Serve it with sliced apples, apple chips, your favorite fruits and veggies, inside a sandwich, or a spoon! This treat also pairs well with fall-inspired charcuterie boards. The options are endless! {Paleo}


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


  • A sprinkle or two of ground cloves and nutmeg
  • Another sprinkle or two of coconut sugar


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


  • For best results, it’s important to stir the ingredients together well. Otherwise you’ll end up with an uneven flavor as some portions taste more pumpkin-y and others too sweet. This is especially true if you are working with a thick almond butter. To be on the safe side, do a final stir with a fork to mash everything together, including the spices!
  • Paleo Pumpkin Pie Dip will thicken as it stands.
  • This is definitely a flexible recipe. So taste-test as you go, adding more sweetener, if desired, and more spices.