This creamy vegan pumpkin dip has only 4 simple ingredients and whips up in under 5 minutes. It tastes like a light and creamy pumpkin pie filling. It’s perfect for dipping fruit, graham crackers, or my favorite, gingersnap cookies!
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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 Pumpkin Pie Bars!
The best part about pumpkin dip is that it’s dairy-free, allergy-friendly, vegan, gluten-free, and whole food plant-based, which means most anyone at your celebration can 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.
💗 Why You’ll Love This Vegan Pumpkin Dip
- 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. If you don’t have any coconut cream on hand, try using a non-dairy yogurt.
Pumpkin Puree: Use canned or fresh pureed pumpkin.
Maple Syrup: Used to give the dip a natural sweetness without refined sugar. Instead of maple syrup, you can use coconut nectar or agave.
Pumpkin Pie Spice: Pumpkin pie spice combines cinnamon, ginger, nutmeg, and allspice.
📖 Substitutions
No Coconut Cream? Try using Cocowhip or vegan cream cheese.
No Maple Syrup? Use agave syrup instead.
👩🏻🍳 How to Make Vegan Pumpkin Dip
- 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. The dip will thicken as it cools.
💭 Expert Tips
- Be sure only to 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 pumpkin puree.
- Use cinnamon, ginger, nutmeg, and allspice if you don’t have pumpkin pie spice.
- 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.
❓ FAQS
Combine 2 tablespoon cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, and ½ teaspoon allspice to make your pumpkin pie spice. Use one tablespoon of the mix for the vegan pumpkin dip and save any leftovers for another recipe.
Yes, for the most part, pumpkin puree and canned pumpkin are the same. You can make pumpkin puree by roasting pumpkin and blending it in a food processor. Homemade pumpkin puree and canned pumpkin puree might have a slightly different texture as some brands add other ingredients, such as butternut squash into their canned pumpkin. However, pumpkin puree and canned pumpkin pie filling are different. Pumpkin pie filling is for making pies and has added sweeteners and other ingredients.
If your dip is a bit too watery, it is probably because you didn’t skim the cream off the top of the coconut cream. If you dump the whole can of coconut cream into the bowl, you will have added water that has sunk to the bottom of the can. The cream and water in the can naturally separate. You only want to use the top creamy portion, not the bottom watery portion. An easy way to avoid adding any of the water to the bowl is to refrigerate the can for a few hours before preparing the dip. This will help solidify the cream, making skimming it off the top easier.
🍽 How to Serve
I love serving this dip with vegan gingersnap cookies. You can also serve it with graham crackers, pretzels, or apple slices.
🫙 How to Store
This pumpkin dip will keep for 3-4 days in an airtight container in the fridge. Leftovers can also be frozen for up to 3 months.
😋 More Vegan Pumpkin Recipes!
🎥 Video
⚖️ Serving Size
This recipe makes a large bowl of dip to be served for a party. It can serve up to 15 guests.
Please comment below if you found this article helpful or have any additional questions. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Recipe
Vegan Pumpkin Dip
Ingredients
- 14 oz coconut milk remove cream from the top of the can
- 1 cup pumpkin puree
- ¼ cup maple syrup
- 1 tablespoon 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.
Notes
- Nutrition Information includes dip only.
- Be sure only to 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 pumpkin puree.
- If you don’t have pumpkin pie spice, use 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.
- It will last in the fridge for up to 5 days.
Nart at Cooking with Nart
This looks great! My family loves pumpkin so this is perfect for us to make on the weekend. 🙂
Dannii
I am so excited for all the pumpkin recipes coming and this one looks delicious. So many uses too.
Cathleen
Okay, this is genius!! AND I have all of the ingredients at home! Bookmarked to make later, thanks for the recipe!!
Kushigalu
This dip looks so creamy and delicious. Love how simple it is to prepare. Thanks for sharing
Andrea Metlika
Wow, this sounds marvelous! I love that you dip gingersnap cookies in it.