Vegan Pumpkin Dip
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.
Servings: 12 servings
Calories: 86kcal
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: 86kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.4mg | Sodium: 66mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Vitamin A: 5897IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg