VEGAN PUMPKIN DIP

GLUTEN-FREE & NUT-FREE

INGREDIENTS: chilled canned coconut milk pumpkin puree maple syrup powdered sugar cinnamon pure vanilla extract kosher salt pumpkin pie spice

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.

HOW TO MAKE

Add the pumpkin puree, maple syrup, powdered sugar, cinnamon, vanilla, salt and pumpkin pie spice. 

HOW TO MAKE

In a stand mixer or using a hand mixer, whip ingredients together for 1-2 minutes or until light and fluffy.

HOW TO MAKE

Serve pumpkin pie dip with apples, grapes, gluten free cookies, or graham crackers. 

HOW TO MAKE

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. 

PUMPKIN PIE DIP

This holiday season just got better with the addition of the dessert table being graced with this fluffy and creamy Vegan Pumpkin Dip!

HOLIDAY PARTY DIP

Keep any leftovers in an airtight container in the refrigerator for up to 1 week. 

HOW TO STORE

CotterCrunch.com

FULL RECIPE AT: