Although you can tell from my blog, I don't have a big sweet tooth, my husband does! In fact, I often find candy wrappers in the laundry, and I know they aren't mine. Sometimes, he even tries to blame the dog. I am a savory girl; I've never met a french fry, pizza, or nacho I didn't like. But Vegan Pumpkin "Crack" Dip is actually pretty fabulous if I do say so myself.
So, being a good wife, I sometimes splurge and make a dessert to keep the candy wrappers at bay. Every Fall, my girlfriend Kim makes pumpkin dip she calls Pumpkin "Crack." Obviously, the "crack" indicates its addictive component. Of course, Kim serves her pumpkin "crack "with equally addictive ginger snap cookies.
Unfortunately, the original pumpkin crack dip is 100% fat, full of cream cheese and marshmallow fluff. Since I enjoy a challenge, I decided to try to 'veganize' it. Despite it still not being the most healthy dish I've ever made, vegan pumpkin "crack" dip tastes exactly the same as the real version but completely vegan.
HOW DO YOU MAKE VEGAN PUMPKIN CRACK DIP?
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 less sugar variety.
Next, you need vegan vanilla pudding and a can of organic pumpkin puree. Then, simply add a little extra pumpkin spice, and stir.
And, you have a bowl of pumpkin goodness waiting for dippers! Also, I decided to serve with apples and vegan ginger snap cookies for those of you who want cookies instead.
As far as sugar is concerned, there are 6 grams of sugar per serving, so in my world, this is a Vegan Pumpkin "Crack" Dip treat!
Another one of my hubby's favorite fall desserts is Healthy Vegan Apple Crisp with No Oil. Both recipes are great for Thanksgiving or any fall party.
And, if you love everything pumpkin, don't forget to try my Pumpkin Spice Bread and Mini Vegan Pumpkin Pies!
Vegan Pumpkin "Crack" Dip
Pumpkin "crack" dip is a vegan treat and fun fall dessert.
Ingredients
CRACK DIP
- 3 cups lite vegan whipped topping (1, 9 ounce tub). I used So Delicious Dairy Free Lite CocoWhip Coconut Whipped Topping
- 1 (5 ounce) packet vanilla instant pudding (1 packet) I used Vivian's Live Again Vanilla Vegan Instant Pudding
- 1 (16oz) can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
Instructions
- Thaw your frozen dairy whip 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
Nutrition Information
Serving Size
3 TablespoonsAmount Per Serving Calories 75Total Fat 0.05gSugar 6g
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! 🙂
Michele Devine
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.
Kathy Carmichael
Hi Michelle, I used 1 container. It is 9 ounces, but the quantity is 3 cups.