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Paleo Pumpkin Cheesecake Dip

Dani
Paleo Pumpkin Cheesecake Dip is a healthy fall dessert that is ready in under five minutes and tastes awesome!
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Dessert, Snack
Cuisine American
Servings 4 servings
Calories 547 kcal

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

To get the coconut cream, refrigerate the cans overnight and spoon off the creamy bit that gathers on top of the milk. Alternatively, buy coconut cream.
Tipps:
  • 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! 

Nutrition

Calories: 547kcalCarbohydrates: 49gProtein: 5gFat: 41gSaturated Fat: 36gSodium: 108mgPotassium: 639mgFiber: 3gSugar: 29gVitamin A: 16535IUVitamin C: 6.4mgCalcium: 65mgIron: 7.9mg
Keyword healthy pumpkin pie dip, paleo cheesecake dip, paleo pumpkin dip
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