Pumpkin Peanut Butter Dip
Makes: 1 Cup • Total Time: 10 minutes • FODMAP RATING: Low
Enjoy a cozy autumn treat with this Pumpkin Peanut Butter Dip! Perfect for using up leftover canned pumpkin, this creamy dip combines the richness of peanut butter, warm pumpkin pie spices, and a touch of sweetness from honey or maple syrup. It’s easy to make in just 10 minutes and even better when chilled, letting the flavors meld together. Garnish with pecans for extra crunch, and serve with apples, celery, or as a spread on toast or pancakes. This dip is low-FODMAP and can be adapted to be nut-free with sunflower or coconut butter.
Ingredients
½ cup natural peanut butter
½ cup canned pumpkin
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
1 teaspoon vanilla extract
3-4 tablespoons honey or maple syrup
Instructions
1.In a bowl, stir together all the ingredients.
2.If you’re making a large batch, mixing with an electric mixer is handy. Adjust sweetness and pumpkin spice to taste.
3. Allow to sit or chill for at least 30 minutes, for optimum flavor.
4. Garnish with chopped pecans and extra cinnamon, if desired.
5. Serve with sliced apple or celery, bananas or on toast or pancakes.
6. Can stay fresh in the refrigerator for 1 week in an airtight container.
*Don’t forget to preload on vegetables before you eat.
*FODMAP swaps: opt for maple syrup or a granulated sugar instead of honey; keep serving to under
½ cup due to pumpkin content
*Nut-free: use sunflower seed butter, soynut butter or coconut butter or tahini, will alter original
taste; also can use something fun like cookie or granola butte
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