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    Home / Recipes / Vegan Desserts

    Vegan Pumpkin Dip

    Published: Oct 10, 2023 · Modified: Oct 10, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    Vegan pumpkin dip is a fun and festive holiday treat for the whole family. Dip apples, pretzels, or your favorite cookies in this tasty vegan pumpkin dip recipe.

    vegan pumpkin dip in a glass pumpkin dish with the top off on the counter.

    Vegan pumpkin dip is a Halloween and Thanksgiving treat the whole family loves. Although it isn't quite made from whole foods, it is vegan, and it is a festive and tasty treat. This vegan pumpkin dip recipe can be made in minutes with very few ingredients, yet it disappears in minutes.

    Jump to:
    • Dip Ingredients 
    • Dip Ingredient Substitutions
    • How to Make the Pumpkin Dip
    • Recipe FAQs
    • Tips
    • Other Vegan Desserts to Enjoy
    • 📖 Recipe
    • 💬 Reviews

    Every Fall, my girlfriend Kim makes pumpkin dip she calls pumpkin "crack" dip because it's highly addictive. And, Kim serves her pumpkin "crack " dip with equally addictive ginger snap cookies.

    Unfortunately, the original pumpkin crack dip is 100% fat, and full of cream cheese and marshmallow fluff.

    Since I enjoy a challenge, I decided to try to 'veganize' this pumpkin dip recipe. Despite it not being the most healthy dish I've ever made, vegan pumpkin dip tastes the same as the real version, but it is entirely vegan.

    Dip Ingredients 

    So Delicious Coco Whip topping container on the table

    Not only is this dip easy to make, but it also takes only three ingredients.

    First, you need to find a vegan version of Cool Whip. Whole Foods, as well as Sprouts, in my neighborhood, carry So Delicious Dairy-Free CocoWhip. For this recipe, I used the variety with reduced sugar. 

    • Vegan Coco Whip: Cocowhip is vegan & dairy free made from all-natural coconut water, coconut oil, and loads of other nutritious ingredients. With the rich and creamy taste of whipped cream minus the lactose and calories.
    • Vegan Vanilla Pudding: Pudding and custard are traditionally made with dairy and a thickening agent (usually gelatin derived from animal bones). So, most pudding recipes and pudding box mixes are not vegan-friendly. However, there is a vegan vanilla pudding made with only vegan ingredients.
    • Organic Pumpkin Puree: Pumpkin puree is also simply pumpkin, nothing else. Some stores use the term pumpkin puree but this just means it's better for baking. Pumpkin puree saves you time when you want to bake, so you don't have to scoop your own pumpkin.
    • Pumpkin Pie Spice: Pumpkin pie spice is an aromatic blend of cinnamon, nutmeg, cloves, and ginger. Sometimes allspice is included.

    Dip Ingredient Substitutions

    • Coconut whipped cream is a dairy-free alternative to classic whipped cream, which is made with heavy whipping cream! For a dairy-free, vegan-friendly version, simply swap a good quality full-fat coconut milk or coconut cream in its place and whip it into soft peaks.
    • Vanilla pudding mix is basically cornstarch, sugar, and artificial flavorings and coloring. So to replace it in a recipe, you need cornstarch and sweetener, and vanilla flavor. A standard vanilla pudding recipe contains: So that's 1 part cornstarch to 2 parts sugar.
    • Frozen butternut squash substitutes almost any roasted and puréed squash for canned pumpkin.
    • Or, try sweet potatoes. Whether you keep raw potatoes or canned cubes on hand, sweet potatoes are one of the best alternatives to canned pumpkins you can keep stocked.
    • For 1 teaspoon of pumpkin pie spice, use ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon allspice. You can adjust the amounts in these proportions as needed

    How to Make the Pumpkin Dip

    Stirred vegan pumpkin dip recipe in a bowl on the counter
    1. This vegan pumpkin dip recipe takes minutes to make. Add every ingredient to a bowl, stir, and refrigerate until ready to serve.
    2. And, you have a bowl of pumpkin goodness waiting for apples, cookies, pretzels, or your favorite dippers! I decided to serve my vegan pumpkin dip with apples and vegan ginger snap cookies.
    vegan pumpkin dip recipe in the table dipping cookies into the dip

    There are 6 grams of sugar per serving as far as sugar is concerned, so in my world, this vegan pumpkin dip is a treat!

    And, if you love everything pumpkin, don't forget to try my pumpkin spice bread and mini vegan pumpkin pies!

    Recipe FAQs

    What enhances pumpkin flavor?

    The main spice flavorings that are used in the creation of pumpkin flavored food products are cloves, cinnamon, and nutmeg.

    Is pumpkin a superfood?

    Raw pumpkin has only 15 calories per ½ cup and is full of iron, zinc, and fiber. It's high in vitamin C and beta-carotene. Pumpkins are also high in lutein and zeaxanthin, substances that may help prevent the formation of cataracts and reduce the risk of macular degeneration.

    What does pumpkin do for your body?

    Rich in vitamins, minerals, and antioxidants, pumpkin is incredibly healthy. What's more, its low-calorie content makes it a weight-loss-friendly food. Its nutrients and antioxidants may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health

    Tips

    • Both low-sugar vegan vanilla pudding and vegan whipped cream are available if you are looking for a lower-sugar option.
    • Servings with apples or other fruits are healthier than serving with vegan ginger snap cookies.
    • For a gluten-free option, choose gluten-free graham crackers or gluten-free pretzels.
    • Allow the vegan pumpkin dip to chill in the refrigerator.
    • Serve in a decorative pumpkin for Halloween or Thanksgiving.
    • Kids love this pumpkin dip.

    Try this vegan pumpkin dip for a Halloween treat or save it for your Thanksgiving meal.

    Other Vegan Desserts to Enjoy

    • Vegan Father's Day
      Vegan Father's Day Recipes
    • vegan sweet potato brownies
      Easy Vegan Sweet Potato Brownies
    • vegan oil-free cornbread recipe
      Vegan Oil-Free Cornbread
    • vegan chocolate pudding recipe
      Vegan Chocolate Pudding

    If you love this vegan pumpkin dip recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    PUMPKIN CRACK DIP

    Vegan Pumpkin Dip

    Kathy Carmichael
    Vegan pumpkin dip is a fun and festive holiday treat for the whole familt. Dip apples, pretzels, or your favorite cookies in this tasty vegan pumpkin dip recipe.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 86 kcal

    Ingredients
      

    Pumpkin Dip

    • 3 cups lite vegan whipped topping 1, 9 ounce tub. I used So Delicious Dairy Free Lite CocoWhip Coconut Whipped Topping
    • 1 packet vanilla instant pudding (I used Vivian's Live Again Vanilla Vegan Instant Pudding) 5 ounces
    • 16 ounces pumpkin puree
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon vanilla extract

    Instructions
     

    • Thaw your frozen dairy whip for about 30-40 minutes.
    • Place all ingredients in a bowl.
    • Stir together.
    • Serve with apple slices; enjoy life Crunchy Cookie Graham Crackers, or Anna's Thins Vegan Ginger Snaps.

    Notes

    • Both low-sugar vegan vanilla pudding and vegan whipped cream are available if you are looking for a lower-sugar option.
    • Servings with apples or other fruits are healthier than serving with vegan ginger snap cookies.
    • For a gluten-free option, choose gluten-free graham crackers or gluten-free pretzels.
    • Allow the vegan pumpkin dip to chill in the refrigerator.
    • Serve in a decorative pumpkin for Halloween or Thanksgiving.
    • Kids love this pumpkin dip.

    Nutrition

    Calories: 86kcalCarbohydrates: 15gProtein: 1gFat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gCholesterol: 0.4mgSodium: 66mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 5897IUVitamin C: 2mgCalcium: 25mgIron: 1mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      5 from 6 votes (6 ratings without comment)

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      Recipe Rating




    1. Sh Darga

      October 12, 2023 at 7:07 am

      This recipe looks fabulous! Since I am allergic to everything containing coconut, can you recommend a suitable replacement?

      Reply
      • Kathy Carmichael

        October 12, 2023 at 5:09 pm

        Hi Sharon, you can use an almond milk Redi Whip instead of the Coco Whip.

        Reply
    2. Michele Devine

      January 17, 2021 at 8:08 pm

      Did you use 3 tubs of the So Delicious Coconut topping? Your recipe calls for 3 cups and 1 container is only 9ozs. Just want to be clear.

      Reply
      • Kathy Carmichael

        January 18, 2021 at 7:24 am

        Hi Michelle, I used 1 container. It is 9 ounces, but the quantity is 3 cups.

        Reply

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