Healthy Pumpkin Dip

You are going to love this Smooth, creamy, skinny and healthy Pumpkin Dip recipe!  This vegan and gluten free version comes together with coconut cream, pure maple syrup, pumpkin, and your favorite Fall spices – easy and delicious!  It’s the perfect pumpkin dip for apples!

There is nothing like good food to bring folks together, am I right?  Even the very thought of food can unite and delight.

If you find yourself hankering for some pumpkin dip for all those beautiful apples you picked, or even bought from the store, you are going to love this creamy delight. Apples and pumpkins come together like peanut butter and jelly.

This healthy pumpkin dip is smooth, creamy, and so easy to make. All real food ingredients come together for some amazing flavor sensations that just scream “Fall”. It has only 6 simple ingredients, too! 

My sister and I also came up with amazing ways to use this vegan pumpkin dip in ways other than just for apples. As if that wasn’t enough, right? Marci said,  “I’ll make this Instant Pot Apple Fig Compote, which would be the perfect Fall combo to the pumpkin dip.  Oh, I know!  We could fill a phyllo cup with both for the ultimate Fall appetizer!”

And so we tried it. I baked the phyllo sheets in my muffin pans, filled them with my pumpkin dip, and topped it with Marci’s apple compote. And it was good. Very good. Together, over food, we brought the best of Fall flavors to the table.

Apple and pumpkin – in a cute little cup.

INGREDIENTS FOR HEALTHY VEGAN PUMPKIN DIP

6 simple and whole food ingredients come together brilliantly to make this dip creamy and better for you.

• Pumpkin (yay for veggies!)
• Coconut Cream (or the cream from the coconut milk can)
• Pure maple syrup
• Pumpkin pie spice (and some extra cinnamon if you need a bit more bang for your buck)
• Pure vanilla extract

How To Make Healthy Pumpkin Dip

1. Add the spices, syrup and extract to the bowl.
2. Mix together with a handheld mixer, or high speed blender.
3. Chill in the fridge for at least an hour before serving.

While this is so great for a Fall appetizer, it also got 8 thumbs up from my 4 kiddos as an after school snack.

A few words on making the pumpkin apple phyllo cups – if you can find the pre-made cups in the grocery store, grab those.  I could not, so I used the phyllo sheets.  I brushed them with melted butter and cut them into squares.  Then I pressed them into my muffin pans and baked until they started turning a golden brown.

After they were cooled, I filled them first with the pumpkin dip, followed by the apple fig compote.

These are best served immediately, as the moisture will start to soften the phyllo sheets over time.  What a burst of Fall flavors in such a small bite!

Here is the printable recipe for the pumpkin dip.

Be sure to visit and save all these Fall appetizer recipes, and let me know which ones you are dying to try first!  Thanks for visiting today!

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