Place two cans coconut milk in fridge for 12-24 hours to harden. Once ready, place thick portion of canned coconut milk in large mixing bowl.
Add the pumpkin puree, maple syrup, powdered sugar, cinnamon, vanilla, salt and pumpkin pie spice.
In a stand mixer or using a hand mixer, whip ingredients together for 1-2 minutes or until light and fluffy.
Serve pumpkin pie dip with apples, grapes, gluten free cookies, or graham crackers.
This fall dessert or snack is perfect for holiday parties. Easily made with pantry staples, this vegan pumpkin dip comes together in 5 minutes and will be the star of the party.
This holiday season just got better with the addition of the dessert table being graced with this fluffy and creamy Vegan Pumpkin Dip!
Keep any leftovers in an airtight container in the refrigerator for up to 1 week.
FULL RECIPE AT: