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This creamy pumpkin fluff is a vegan pumpkin dip that has only 4 simple ingredients and whips up in under 5 minutes. It’s tastes like a light and creamy pumpkin pie filling. It’s perfect for dipping fruit, graham crackers, or my favorite, gingersnap cookies!
Dessert dips are some of the easiest and fastest recipes to pull off! They not only taste amazing, but they’re also quite impressive.
With little to no effort on your part, you can whip up this pumpkin fluff to serve at your holiday or Halloween party.
Looking for something more traditional? Try my Vegan Gluten-Free Pumpkin Pie Bars!
The best part about this fluff is that it’s dairy free, allergy friendly, vegan, gluten-free, and whole food plant-based, which means most anyone at your celebration can dip in and enjoy this treat regardless of any dietary restrictions.
Many recipes for fluff includes processed ingredients such as cool-whip, vanilla pudding packets, cream cheese, or some combination.
This recipe is just as light, fluffy, sweet and flavorful without any processed ingredients and no refined sugar.
I’ve made this recipe as a sweet dip for the adults to indulge in while the kids are out trick-or-treating.
I’ve also brought this dip as a dish to pass at our family Thanksgiving, and as something to snack on throughout Christmas day.
Why you’ll love this Pumpkin Fluff…
- Easy and quick to whip together
- Only 4 ingredients needed
- Perfect as a dip for a Halloween party
- Use as a dessert dip for your Thanksgiving or Christmas celebration
- Super creamy without any dairy
- Naturally gluten-free
- Refined sugar free
- Vegan and Dairy Free
Ingredients
- Canned Coconut Milk or Cream-Place coconut milk or cream in the refrigerator. Allow all the cream to rise to the top. When you’re ready to prepare the dip, scrape the cream off the top of the can, careful not to add any of the coconut water that falls to the bottom.
- Pumpkin Puree-Use canned or fresh pureed pumpkin.
- Maple Syrup-This will be used to give the dip a natural sweetness without the need for refined sugar.
- Pumpkin Pie Spice-Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg and allspice.
Tools and Equipment
How to Make Pumpkin Fluff a Vegan Pumpkin Dip
Step 1: Skim the coconut cream off the top of the can. Dispose of the water that has fallen to the bottom.
Step 2: Combine coconut cream, pumpkin puree, maple syrup, and pumpkin pie spice in a mixing bowl. Stir to combine.
Step 3: Use a hand mixer to whip the ingredients together until they create a light and fluffy texture, about 1-2 minutes. Refrigerate for 30 minutes to an hour. Dip will thicken as it cools.
How do you make your own pumpkin pie spice mix?
No pumpkin pie spice? No problem! To make your own pumpkin pie spice combine 2 tbsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, and 1/2 tsp allspice. Use 1 tablespoon of the mix.
What do you serve with pumpkin fluff?
I love serving this dip with vegan gingersnap cookies. You can also serve with graham crackers, or fresh fruit.
Top Tips for Making Pumpkin Fluff
- Be sure to only use the cream that rises to the top of the coconut milk can. You want to carefully scrape the cream from the top and dispose of the coconut water.
- You can use canned pumpkin puree or make your own pumpkin puree.
- If you don’t have pumpkin pie spice use a combination of cinnamon, ginger, nutmeg and allspice.
- Allow the dip to cool in the refrigerator. It will be even lighter and fluffier!
- You can also make this the night before you’re ready to serve. It will thicken and fluff even more as it cools.
Check out these other festive autumn and vegan pumpkin recipes!
- Pumpkin Pie Vegan Trail Mix
- Vegan Pumpkin Smoothie
- Pumpkin Fruit Tray
- Pumpkin Veggie Tray
- Vegan Pumpkin Muffins
- Spooktacular Halloween Vegan Recipes
- Healthy Vegan Halloween Rice Cake Snacks
Pumpkin Fluff
Ingredients
- 14 oz coconut milk remove cream from the top of the can
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1 tbsp pumpkin pie spice
- 1 box vegan ginger snap cookies
Instructions
- Skim the coconut cream off the top of the can. Dispose of the water that has fallen to the bottom.
- Combine coconut cream, pumpkin puree, maple syrup, and pumpkin pie spice in a mixing bowl. Stir to combine.
- Use a hand mixer to whip the ingredients together until they create a light and fluffy texture, about 1-2 minutes. Refrigerate for 30 minutes to an hour. Dip will thicken as it cools.
Video
Notes
- Nutrition Information includes dip only.
- Be sure to only use the cream that rises to the top of the coconut milk can. You want to carefully scrape the cream from the top and dispose of the coconut water.
- You can use canned pumpkin puree or make your own pumpkin puree.
- If you don’t have pumpkin pie spice use a combination of cinnamon, ginger, nutmeg and allspice.
- Allow the dip to cool in the refrigerator. You can even make this the night before you’re ready to serve. It will thicken as it cools.
Wow, this sounds marvelous! I love that you dip gingersnap cookies in it.
This dip looks so creamy and delicious. Love how simple it is to prepare. Thanks for sharing
Okay, this is genius!! AND I have all of the ingredients at home! Bookmarked to make later, thanks for the recipe!!
I am so excited for all the pumpkin recipes coming and this one looks delicious. So many uses too.
This looks great! My family loves pumpkin so this is perfect for us to make on the weekend. 🙂