I decided to test out a Thanksgiving Recipe today on my boys. ( All 3 of them). Because I am hosting Thanksgiving in just a few short weeks! OMG Thanksgiving already? Wasn’t the 4th of July like 2 weeks ago? Sigh.
Well anyway, I have had the ingredients for this dip since Labor Day, and I just got around to making it today! As a few of my readers know, I have some Paleo Folks and a few vegans in my inner circle. So I like trying out new recipes that fit their lifestyles AND taste good!
Last year at Thanksgiving, my mother in law made a coconut milk- crustless pumpkin pie. So this idea is based off of that. Plus, I have been wanting to try Coconut Milk whipped cream for years now! ( Ever since I saw it on Pinterest)
This Vegan Pumpkin Pie Dip is only 4 ingredients and took less than 5 minutes to make.
Paleo Pumpkin Pie Dip
1 Can of Coconut Cream OR Coconut Milk
1/2 Can of Pumpkin
2 teaspoons cinnamon
2 teaspoons of maple syrup. OR a sweetener of your choice
Whip all the ingredients together in a mixer until you get a whipped cream like texture. THAT’S it!
I served this dip with apple slices for an afternoon snack. You could serve them with pears, graham crackers, gluten-free cookies, or whatever you like. Coconut Milk IS high calorie. But I have skinny kids, so I just want to give them something healthy and filling. Sometimes healthier foods do have more calories, ( nuts, avocados, coconut) . But you know what? They also go further.
This Pumpkin Pie Dip won over my boys ( 2 sons and husband) with flying colors. I am strongly considering adding this to my dessert table on Thanksgiving. I think a little fruit on the dessert table will be a great idea!