1 can organic whole fat coconut milk, chilled, divided — separate “cream” from “milk” (Thai Kitchen, ORGANIC, always works and is readily available in most regular grocery stores in the Asian aisle, the “lite” type not thick enough.)
1/2 cup mashed cooked pumpkin – fresh or from a can
2 t. pumpkin pie spice (or 1 t. cinnamon, ½ t. nutmeg, ½ t. ginger, 1/4 t. ground cloves)
1 t. vanilla
½ t. salt
3 T. 100% maple syrup
Extra cinnamon for sprinkling on top (Saigon cinnamon is especially good)
Using a mixer, whip the solidified “cream” part from the can of cold, full fat coconut milk.
Add the pumpkin and whip again until creamy.
Slowly pour in the leftover liquid coconut “milk” from the can, continuing to mix until you have a consistency for the dip that you like. (If you are going to refrigerate this before serving, remember the dip will “set up” and become thicker as it gets colder, so you may want to use all the liquid in the can. If you are in a hurry and want to serve right away, you may not want to use much of the liquid.)
Add the remaining ingredients.
Sprinkle the top of the dip with cinnamon and gently swirl with a knife.
Put in the fridge for an hour before serving so the coconut milk will stiffen up a bit and yield a fluffier thicker dip.
Small cups of toppings of your choice for dipping apple slices. Ideas: Omega-3 sprinkle, ground or finely chopped nuts, seeds (hemp, sesame, pumpkin, sunflower), coconut, crushed graham crackers or cereal…use your imagination and what is in your pantry!
Sliced apples for dipping, about one apple per person. (An assortment of Green and Red and Yellow apple slices are so pretty on a plate — looks a little like autumn leaves.)
Recipe adapted from: We Laugh, We Cry, We Cook,
The site URL: http://welaughwecrywecook.com