Paleo Pumpkin Pie Dip
- Cook Time: 5 mins
- Total Time: 5 mins
- Yield: 1 1/2 cups 1x
- 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
- 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.
- Store covered in an airtight container in the refrigerator for about 2-3 days.