It’s happened. Even though it’s 90 degrees out.

September is here and everyone I know is already going nuts for fall, pumpkin,  pumpkin spice, scarves, and cute sweaters. Cheesecake dip is just part of the equation.

I’m over here just tryin’ to cling to the last little bit of summer and plan weekend beach trips before it gets too cold.

But I’m also a realist. I know you guys want pumpkin recipes.

You’re all excited for autumn, even if I’m not. I know you guys want easy, healthy recipes that taste good. And this definitely fits the bill. It took all of five minutes to throw together.

This cheesecake dip is actually pretty healthy. Unlike most dessert dips you’ll come across.

No refined sugar, no GMO dairy, and no sketchy ingredients. Enjoy, and happy fall.

Paleo Pumpkin Cheesecake Dip

Ingredients

  • 1 can of organic BPA-free pumpkin
  • 2 cans of coconut milk use ONLY the coconut cream (the solidified part)
  • 1 cup of coconut sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon or pumpkin pie spice more if you like
  • top with cinnamon

Instructions

  • Combine all ingredients until smooth, using a food processor helps.
  • Dip in apples, bananas, grapes, strawberries, whatever you like.

Paleo Pumpkin Cheesecake Dip - a healthy fall dessert that is ready in under five minutes and tastes awesome!

5 Comments

  1. Hi there,
    What is the equivalent of the coconut cream you suggested extracting from the canned coconut milk? While shopping for this recipe, I found organic canned coconut cream at Whole Foods -now I need to know how much to add for this recipe. Can you help?

    • dani Reply

      Coconut cream isn’t the same product. The coconut water separates out in the can, so you are using just the solid left.

    • dani Reply

      I haven’t tried – it might change the texture a bit. You could always halve the recipe when you try, just in case it doesn’t turn out.

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