PALEO PUMPKIN SPICE DIP (PALEO + SCD-FRIENDLY + GLUTEN FREE + DAIRY FREE)
No shame in the basic game because pumpkin spice is too dang good. I will admit I despise pumpkin spice lattes, so maybe I’m not that basic. But this paleo pumpkin spice dip? This is a pumpkin spice I CAN get behind.
Honestly I just really, really, really love pumpkin. If you saw my cinnamon spice squash cookie recipes you know how real my squash obsession is. Delicata is my #1, but pumpkin is a close second (acorn squash is #3 and spaghetti squash is #4. And yes, I did just rank squash).
The temperatures are finally dropping, the leaves are starting to change and that means PUMPKIN EVERYTHING. There’s just something so cozy about this season that makes me so, so happy. There’s nothing I love more than comfy clothes, fuzzy socks, warm cups of tea, baking (and not sweating to death while doing so), and getting to enjoy cold, crisp mornings. Oh and getting to dip anything and everything in this paleo pumpkin spice dip. Definitely a perk of it being fall!!
Buttt pumpkin is still definitely the best part of the season. It not only tastes good, but it packs a ton of Vitamin A, beta-carotene, potassium and fiber. Pair it with the healthy fats in this recipe and you’ve got yourself a power snack!!
You guys know how much I love my almond butter and this paleo pumpkin spice dip dip is like the perfect mashup of my love for almond butter and my love for fall flavors. It’s seriously addicting. Pumpkin spice dip? More like crack dip. Seriously, I dare you to try and put the spoon down!!! Tag me on Instagram using #BGCsquashgoals and let me know what you think!
If you want to make your own pumpkin puree for this recipe you can follow the steps below or follow the steps in my paleo pumpkin spice smoothie bowl recipe!
Paleo Pumpkin Spice Dip (Paleo + SCD-Friendly + Gluten Free + Dairy Free)
Don't start eating this if you want to stop anytime soon. A seriously addicting dip that tastes amazing with fruit, roasted squash, carrots, crackers or spread on top of toast, pancakes or waffles! (Or just by the spoonful)
2/3 cup homemade pumpkin puree You don't have to make it from scratch, but it tastes so much better!
1 1/2 Tbsp creamy almond butter
2 tsp coconut butter
2 tsp raw honey
2 1/2 tsp cinnamon
1/4 tsp nutmeg
(If you choose to use canned pumpkin, disregard these steps!) Preheat your oven to 400 degrees F.
Scrub the outside of your pumpkin (make sure to get a pumpkin that's meant for baking) and place it in a casserole dish or other oven safe dish and put about 1/2 an inch of water in it.
Stab the outside of the pumpkin with a knife a few times.
Place in the oven for about an hour.
Take out of the oven and let cool for 30 minutes.
Cut in half, peel off the skin and de-seed.
Take the pumpkin and put it in a food processor or blender and blend until completely smooth.
Warm up the pumpkin puree (it makes it easier to stir everything together).
Add in the almond butter and honey and stir well.
Heat up the coconut butter and add to the mixture. Add the cinnamon and nutmeg and stir again.
Store in a jar or other airtight container for up to a week. I like to prep extra and freeze it!