Fall has swept in with a rush of cool air and golden leaves. Pumpkin patches are swarming with families, apple trees are begging to be picked and before we know it Thanksgiving will be upon us. I personally can not get enough pumpkin this time of year and am always looking for new recipes to try! I came across this one from Skinny Taste and adapted it a bit to make it a whole foods recipe.
Pumpkin Pie Spice Dip
- 15 oz can organic pumpkin
- 1 tsp vanilla
- 1 Tbsp sweetener of choice, I used Stevia (optional)
- 1/2 tsp pumpkin pie spice
- 6 oz plain Greek yogurt (I used Fage)
- 8 oz coconut whipped cream (I used the whole 15 oz can)
- cut up apples to dip
I had to make this recipe quickly and didn’t have time to put the coconut milk in the refrigerator over night. I stuck it in the freezer for 1 hour and that did the trick. Use the leftover coconut whip for your morning cup of coffee or on top of a hot bowl of oatmeal 
Enjoy!
About Ashley North
I am a Type A, bossy and opinionated woman, who passionately and deeply loves: her husband, her 3 daughter, homeschooling, cooking, the color green, sewing and crafting, iced coffee, Christmas, worship music, and eating! I strive to seek God daily in all my roles as a woman, wife and mother to lead a simpler more 'Garden of Eden' type lifestyle where communion with God can be experienced in all aspects of my life.
