Vegan Pumpkin Dip (Pumpkin Fluff)

Plant-based dessert dips are some of the easiest and fastest recipes to pull off! They not only taste amazing, but they’re also quite impressive. If you love everything pumpkin you’ve got to try some of these sensational vegan pumpkin recipes.

With little to no effort on your part, you can whip up this pumpkin fluff to serve at your holiday or Halloween party as an easy vegan appetizer or enjoy it as an autumn afternoon vegan snack! 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 include 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.

💗 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 and Notes

• 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.

📋 How to Make 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. The 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 tablespoon cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, and ½ teaspoon 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.

💭 Expert Tips for Vegan Pumpkin Dip

• 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.

More Vegan Pumpkin Recipes!