This easy healthy paleo pumpkin cheesecake dip is made with only six ingredients! A sweet dairy-free fruit dip without cream cheese that tastes like a slice of pumpkin pie. Perfect for fall!
Paleo Pumpkin Cheesecake Dip – the ultimate fall treat!
It’s happened. Even though it’s 90 degrees out.
September is here and everyone I know is already going nuts for fall, pumpkin pie, pumpkin spice, scarves, and cute sweaters. Pumpkin 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 healthy 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.
Reasons to love this dairy-free cheesecake dip:
- You can eat it straight out of the bowl or use it as a dip for paleo crackers or fresh low-sugar fruit like strawberries.
- This fruit dip is made without cream cheese and therefore paleo and dairy-free.
- It is super versatile. Serve it for gameday parties, for your holiday table or bring it to potlucks.
- You might already have all the ingredients in your pantry! So easy!
Is this Pumpkin Cheesecake Dip healthy?
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.
Tips for making this pumpkin cheesecake dip:
- You can buy canned coconut cream or refrigerate a can of coconut overnight and spoon off the creamy bit that gathers on top of the milk.
- Pumpkin Spice can be easily made at home. Simpy mix 1 tsp cinnamon with 1/4 tsp nutmeg 1/4 tsp ginger and 1/8 tsp cloves.
- If you don’t have pumpkin pie spice and none of the other ingredients to make your own, good old cinnamon will work just fine.
- Make sure to use actual pumpkin puree as opposed to canned pumpkin pie filling!
Paleo Pumpkin Cheesecake Dip
Ingredients
- 1 can organic BPA-free pumpkin puree
- 2 cans coconut milk use ONLY the coconut cream (the solidified part)
- 1 cup coconut sugar
- 1 tsp vanilla
- 1 tsp pumpkin pie spice more if you like
- 1/4 tsp cinnamon
Instructions
- Combine all ingredients until smooth, using a food processor helps.
- Dip in apples, bananas, grapes, strawberries, whatever you like.
Notes
- You can buy canned coconut cream or refrigerate a can of coconut overnight and spoon off the creamy bit that gathers on top of the milk.
- Pumpkin Spice can be easily made at home. Simpy mix 1 tsp cinnamon with 1/4 tsp nutmeg 1/4 tsp ginger and 1/8 tsp cloves.
- If you don’t have pumpkin pie spice and none of the other ingredients to make your own, good old cinnamon will work just fine.
- Make sure to use actual pumpkin puree as opposed to canned pumpkin pie filling!
