Pumpkin Pie Fry Dip

Pumpkin Pie Fry Dip www.anourishedappetite.com

This should be my last pumpkin related post….should being the operative word because it is the season so I can make no guarantees at this point! Plus pumpkin is so versatile that the recipes are endless.  So many options, so little time, not enough space in my belly. I will do my best to reel it in though. Maybe. But until then, make this tasty dip. It has a wonderful combination of all things Fall.  It is also a tastier more healthy option in comparison to the high fructose corn syrup ketchup and canola oil mayo based dips that are created and recommended for fries.

Pumpkin Pie Fry Dip www.anourishedappetite.com

This recipe has been on my “to make” list for several months now. When I moved to San Diego, I ate at Slater’s 50/50 for the first time. They are known for their bacon and beef hamburgers, 50% ground bacon and 50% ground beef.   See what they did there with the name? Clever! There is also a multitude of options available to build an incredibly delicious burger. They also serve sweet potato fries with a pumpkin sauce, which I loved.  Their sauce was made with dairy, my assumption is sour cream or cream cheese because of the mild tartness to the sauce.  I wanted to create a dairy-free version of this dip.  Equally tasty, but accessible for all!

Pumpkin Pie Fry Dip www.anourishedappetite.com

I am not sure if you all are like me, but I prefer super crispy, some people call them burnt, fries.  I tried to bake these fries so that they looked a bit more appetizing to the masses, but perfectly laid plans sometimes can not successfully battle your natural inclination to burn…uh crisp fries! The sage and thyme add a great savory taste to this slightly sweet snack. I also baked a sweet potato and slathered this all over it.  It was obviously delicious.

Pumpkin Pie Fry Dip
Prep time
Cook time
Total time
Serves: 3 cups
  • 2 pounds yams or sweet potatoes, peeled and cut into fries
  • ¼ cup ghee or coconut oil
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1½ tsp salt
  • ½ tsp white pepper
  • ¼ cup coconut cream
  • ½ cup pumpkin puree
  • ½ Tbsp Pumpkin Spice Blend
  • 1 Tbsp maple syrup
  • Pinch of sea salt
  1. Place a can of full fat coconut milk in the fridge the night before. The coconut cream will firm and rise to the top of the can.
  2. Preheat oven to 425 degrees
  3. Peel sweet potatoes and cut into fries, about ¼ inch thick
  4. Place fries in bowl
  5. Add ghee, sage, thyme, salt and pepper and toss
  6. Bake on parchment lined baking sheet
  7. Bake for 30-35 minutes
  8. Meanwhile, put all dip ingredients in food process or blender
  9. Blend until mixed well
  10. Put in a cute ramekin and serve!


To a nourished life,


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