Pumpkin Pie Dip
Preparation Time: 4 hours
- 1 1/2 cups coconut milk*, chilled
- 1/2 cup pumpkin puree
- 4 ounces coconut milk yogurt
- 1/4 cup maple syrup
- 1 teaspoon pumpkin pie spice
- fruit, cookies, etc., for serving
In a blender, combine the chilled coconut milk, pumpkin puree, coconut milk yogurt, maple syrup, and pumpkin pie spice. Blend until smooth.
If desired, cut the top off of a pie pumpkin and scoop out the seeds. Pour dip into pumpkin shell. Refrigerate about 4 hours or overnight before serving. Serve with fruit or cookies.
Homemade Fresh Coconut Milk:
Courtney from Weir, Kansas, won $50 for this recipe and photo! Submit your recipes and photos here!