Have you ever been to parties where that delicious pumpkin dip is served? Usually it’s a mixture of pumpkin and cool whip. Don’t get me wrong, it is fabulous. But, I’m not real keen on the whole cool whip scenario. What is that stuff anyway?
I can’t believe it’s taken me so long to share this little recipe with you. I think sometimes I just go on my merry way making things that my household enjoys, that I forget this might be something you may want to try, too. This post was a last minute idea. And I have proof. Just look at that jar of pumpkin dip. It was nearly empty by the time I had the thought to share this with you.
Selfish me. Hoarding the pumpkin dip just for myself and my littles.
This recipe is so simple that you’re going to wonder why you ever used cool whip to begin with. First, get a can of organic full fat coconut milk. OH the benefits of coconut! That good fat that benefits the heart, is gentle on digestion and likes to fight viruses. And coconut milk is a definite plus if you’re sensitive to lactose. Next, put that can of coconut milk in the refrigerator overnight. The fat raises to the top. What you’ll get is a white thick creamy substance on the top of your can. Scoop that out and place in a bowl. Leave behind the coconut water that should have separated to the bottom of the can.
Make some pumpkin spice and keep it on hand.
Pumpkin Spice (double it and keep it in an airtight container for quick usage):
- 1 heaping tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp ground cloves
In a medium-sized mixing bowl, mix coconut fat, 1 can organic pumpkin puree, 2Tbsp (or more, to taste) of honey (preferably raw), and 2tsp pumpkin spice (or, to taste. so just start with 1 tsp and work up from there).
Whisk all ingredients together well. The consistency should be creamy and smooth.
All that’s left is for you to do is EAT. Around my house we use any apple, carrot, or spoonful nearby for dunking. I hope you enjoy this delicious treat. Pallets of all ages enjoy this – even ones that think you’re silly for having a diet free of cool whip!
Remember if you like it, Pin it and print the recipe.
- 1 can organic pumpkin puree
- 1 can full fat organic coconut milk
- 1-2 tsp pumpkin spice
- 2+ Tbs honey
- place full fat coconut milk in refrigerator over night
- scoop fat from top of coconut milk after it has risen
- in medium-sized mixing bowl whisk, whole can of pumpkin puree, coconut fat, honey and pumpkin spice
- add more spice and honey to taste
- keep in air tight container in refrigerator for up to 10 days