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 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.
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.
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 is traditionally made with dairy and a thickening agent (usually gelatin which is derived from animal bones) So most pudding recipes and pudding box mixes are not vegan-friendly. However, there is vegan vanilla pudding, which is 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 Dip
This vegan pumpkin dip recipe tasks minutes to make. Add every ingredient to a bowl, stir, and refrigerate until ready to serve.
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.
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!
The main spice flavorings that are used in the creation of pumpkin flavored food products are cloves, cinnamon, and nutmeg.
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.
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
- 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
If you love this vegan pumpkin dip recipe, give us a 5-star review and comment below. We would love to hear from you!
Vegan 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
- 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.
- 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! (Nutrition information varies on your products used.)
- 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!
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! 🙂
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.
Hi Michelle, I used 1 container. It is 9 ounces, but the quantity is 3 cups.