My husband does, although you can tell from my blog that I don't have a big sweet tooth! I often find candy wrappers in the laundry, and I know they aren't mine. Sometimes, he even tries to blame the dog. But, on the other hand, 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 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." The "crack" indicates its addictive component. So, 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 not being the most healthy dish I've ever made, vegan pumpkin "crack" dip tastes the same as the real version but is entirely 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, 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 who want cookies instead.
There are 6 grams of sugar per serving as far as sugar is concerned, 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
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
- 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.
Nutrition
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! 🙂
Anonymous
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.