This Sweet & Salty Pumpkin Dip is the perfect fall inspired dip that’s great for parties, football Sunday or an easy weekday snack! It’s gluten free, grain free, dairy free and paleo friendly.
This recipe was a result of running out of the ingredients I originally planned on using to make this dip. I wanted to add more coconut cream, but didn’t have another can so I went to my pantry to see what else I could add. I saw the tahini and thought it would make the dip the texture I wanted, but wasn’t sure how it would pair with the pumpkin. To my surprise, it turned out to be the perfect combination! This dip has a slight pumpkin flavoring that is just the right amount of sweetness for the salty tahini. It is so different than any other dips I’ve tasted, but in such a good way. I asked my husband to try it and he also loved it!
Ingredients:
- Pumpkin puree
- Canned coconut cream (make sure to get coconut cream and not milk and only use the cream part)
- Maple syrup
- Pumpkin spice
- Vanilla extract
- Tahini
What is Tahini?
Tahini has quickly become a popular ingredient in many recipes, but what is it exactly? Tahini is ground, roasted sesame seeds. The texture is similar to nut butters-thick and creamy and has a mild nutty and savory taste. In this dip, the savory flavor of the tahini pairs perfectly with the sweetness of the pumpkin and maple syrup.
How to Make the Best Pumpkin Dip
This is the probably the easiest recipe I have on my blog. It’s as simple as combining the ingredients together! In a medium sized bowl, mix together the pumpkin puree, coconut cream, maple syrup, pumpkin spice, vanilla extract and tahini. Use a hand mixer and mix for 3-5 minutes until the dip becomes light and fluffy. Serve with pretzels, fruit, crackers or anything else you would prefer!
What Do You Dip in Pumpkin Dip?
The options here are endless and really come down to your personal preference. My husband and I both agree that the gluten free pretzels are our favorite way to eat this dip (we are obsessed with Snyder’s brand). You could also dip graham crackers, apples or any other type of cracker!
How to Store this Pumpkin Dip
If you have leftovers, you can put it in an air tight container and place it in the fridge. It will get slightly thicker in the refrigerator but you can use a whisk or spoon to get that whipped texture. This dip can last up to 4 days in the refrigerator.
This easy to make Sweet & Salty Pumpkin Dip is a delicious appetizer option for any day of the week. My husband and I plan on making this for Halloween this year while we watch Hocus Pocus! Let me see your version of this recipe by tagging me on Instagram @theglutenfreegrasses!
-Kelsey
Sweet & Salty Pumpkin Dip (Paleo & Gluten Free)
Course: SnacksDifficulty: Easy1.5
cups10
minutes10
minutesIngredients
1 cup pumpkin puree
1/2 cup canned coconut cream (make sure to use coconut cream, not milk, and use the cream only-not the liquid that falls to the bottom of the can)
4 Tablespoons maple syrup
1/4 teaspoon pumpkin spice
1 teaspoon vanilla extract
1/4 cup tahini
Directions
- In a medium sized bowl, mix together the pumpkin puree, coconut cream, maple syrup, pumpkin spice, vanilla extract and tahini. Use a hand mixer and mix for 3-5 minutes until the dip becomes ;ight and fluffy. Serve with pretzels, fruit, crackers or anything else you would prefer!