Paleo and Vegan Pumpkin Pie Dip


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 two 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 coconut milk- crustless pumpkin pie.   So this idea is based on that.  Plus, I have wanted to try Coconut Milk whipped cream for years now! ( Ever since I saw it on Pinterest)

This Vegan Pumpkin Pie Dip is only four 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 

Two teaspoons cinnamon 

Two 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 help them with pears, graham crackers, gluten-free cookies, or whatever you like.   Coconut Milk IS high calorie.  But I have skinny kids, so I 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!




  1. I love how easy this is. It looks so delicious. I am going to make this and add it to my sons lunch this week. He likes to take peanut butter in with his apples, but I created a pumpkin lover this season, so I am sure it will be a big hit! It will be a nice change.

  2. This looks amazing 🙂 Can’t wait to try!

  3. Finaly a dip worth trying! You would not believe how many recipes titled, “Healthy Pupmkin Dip,” include ingredients like cream cheese, cool whip, and processed vanilla pudding! Have people really convinced themselves that stuff is healthy?!? This one looks like a winner for sure!

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  5. I just tried making your Recipe witH a can of coconut milk and it was a total fail 🙁 i guess coconut cream must be a LOT thicker consistancy than coco milk. Huge bummer!

    • yes, it does matter what you use. Some coconut milks turn into whipped cream and others don’t . The red coconut milk with the ” Thai” on it should work.

  6. Laura Sandstedt

    Hi! How far in advance can you make this dip? It Sounds delicious!

  7. Hi! I made this pumpkin dip today. Unfortunately, mine turned out like a thin soup, like another reviewer said. I wondered if perhaps you made this at a chillier temperature, so that your coconut milk’s fat was solid and more inclined to produce a solid product? Anyhow, I stirred some bloomed and melted gelatin into it, cooled the whole thing, and then whipped it again, and it turned out beautifully. I also added some extra sweetener (Swerve) and pumpkin pie spice. Best of all, the leftovers were wonderful served as pumpkin mousse!

    Thanks again for the recipe!

    • I am glad you were able to salvage it! There are certain brands of coconut milk that don’t work as well as others. I am going to amend that in this post. thanks for reminding me.

  8. Made this for our tailgate today and it went FAST! Added a teaspoon more honey (given it’s not as sweet as maple syrup) and subbed a tsp of cinnamon with pumpkin pie spice…‘tis the season! I recommend using a pure coconut milk (aka NO GUMS) to ensure it emulsifies properly. Not to mention, the added gums aren’t so good for a healthy gut. 😉 If you can, prep ahead of time and refrigerate overnight for an extra thick and creamy dip.


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