Ingredients
- 2 cups or one 15 oz. can pumpkin puree
- 1 cup vanilla-flavored Silk almond milk yogurt*
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- pumpkin pie spice to taste
Instructions
- Combine pumpkin puree and yogurt. Add in spices.
- Serve with gingerbread or spice cookies.
Notes
*Silk and SO Delicious both have a variety of dairy-free yogurts you can try if you have a nut allergy in your family. You do not have to use the almond milk yogurt, but it's my preferred choice.
- If you check out my original version of this dip, I included a full cup of honey. Other pumpkin dips call for a lot of sugar. Since this dairy-free pumpkin dip uses vanilla-flavored SILK almond milk yogurt, I didn't add any additional sweetener. If you prefer a sweeter dip, by all means, add your sweetener of choice, but I felt that the yogurt added the perfect amount of sweetness.
- An an alternate to using this as a dip, you can even eat it by itself as a pudding.
- Or, try stirring the dip into oatmeal or use it to spice up pancakes, muffins, or breads.