Gluten-free, dairy-free, and delicious, this Vegan Pumpkin Pie Dip is the perfect make-ahead snack for holiday parties, after-school snacks, and everything in between. Serve it with apple slices, gluten-free crackers, cookies, and more!
Leftover Canned Pumpkin Recipe
If you’re anything like us, you’ve pretty much always got a can of pumpkin on hand. They come in so handy for easy meal prep options like pumpkin pancakes and vegan pumpkin overnight oats! Plus, with the holiday season in full swing, we know we’ll need them for our gluten-free pumpkin pie! However, we have found that no matter what we do, we seem to always have just a bit of pumpkin left over in a can.
Instead of throwing out that last little bit, we got creative in the kitchen and created this amazing vegan pumpkin dip recipe. What started as a fun experiment to replace Greek yogurt or cream cheese in traditional pumpkin fluff dip recipes turned into our whole team’s new favorite snack! Tasting just like pumpkin pie filling, it’s seriously good.
Pumpkin Pie Dip Ingredients
This recipe comes together with just a handful of budget friendly pantry staples and is naturally gluten-free, dairy-free, and nut-free to fit a wide variety of allergy friendly needs! Here’s what we used:
- Canned Pumpkin Puree (or Homemade Pumpkin Puree) – Pure canned pumpkin purée forms the base of the dip. Just make sure to double-check the ingredient list to make sure no other sugars or spices are added!
- Coconut Milk – It’s crucial to use canned coconut milk and not the stuff found in cartons in the milk section. These won’t yield the thick cream portion we need.
Swap – You can easily swap the coconut milk with Greek yogurt or non-dairy Greek-style yogurt (vanilla works great). The yogurt gives the dip a tangy creaminess and still blends beautifully with the pumpkin and spices.
- Maple Syrup – This helps sweeten the dip and adds a warm flavor.
- Sugar – Add as little or as much powdered sugar, confectioner’s sugar, or Swerve as you’d like for an even sweeter dip.
- Flavor Enhancers – Cinnamon, vanilla extract, pumpkin pie spice, and a pinch of salt combine to enhance the rest of the ingredients and create a pumpkin pie-like flavor.
Optional Add-Ins
If you want to add more texture an extra element of flavor to the dip, try folding in ingredients like:
- Vegan White Chocolate Chips
- Melted Creamy Cashew or Almond Butter
- Chopped Nuts
- Unsweetened Coconut Flakes
Serving Suggestions
We’re guilty of eating this pumpkin dip recipe right from the bowl with a spoon. However, it also pairs great with all your favorite snacks and dippers including:
- Fresh fruit like apple slices, bananas coins, or strawberries
- Gluten-free cinnamon graham crackers or homemade gluten-free graham crackers
- Gluten-free pretzels
- Grain free sweet thins cookies
- Almond flour cookies or vanilla wafers
- A dollop of cool whip, coconut whipped topping, or coconut milk yogurt
How to Make Vegan Pumpkin Pie Dip
This dessert dip is so easy to make we can hardly call it a recipe. Just grab a large bowl and whip it, whip it good. 😉 Or just follow the steps below!
1. Place your can of coconut milk in the back of the refrigerator for 12 hours or overnight to solidify. Skim the cream (solid portion) off the top of the can.
Substitution – For a lighter texture, replace 1 ¼ cup coconut cream with coconut cream whip frosting or store-bought whipping cream! Then, adjust the sugar to taste as the frosting will be much sweeter than the coconut cream.
2. Add all of the ingredients to a large mixing bowl. Then, use a hand mixer or whip the ingredients by hand until a smooth consistency is formed.
3. Transfer the dip to a large bowl, and fold in any optional add-ins. Then, let it chill in the fridge, or enjoy it right away!
This recipe is best served immediately. However, if you want to prepare it ahead of time, it can be stored in an airtight container in the fridge for up to 1 week.
More of Our Favorite
Gluten-Free Pumpkin Recipes
Vegan Pumpkin Dip Recipe
- Total Time: 5 minutes
- Yield: 6–8 servings 1x
- Diet: Vegan
Description
Gluten free, dairy free, and delicious, this vegan pumpkin dip recipe is the perfect make-ahead snack for holiday parties and everything in between. Made with simple pantry staples. Serve it with apple slices, gluten free crackers, cookies, and more!
Ingredients
- 1 ¼ cups chilled canned coconut milk or cream (solidified portion)* See notes for quick substitutes.
- ¾ cup pumpkin purée
- 2 Tablespoons maple syrup
- 2 –3 Tablespoons powdered sugar or sugar substitute
- ¼ teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
- Optional mix-ins: ½ teaspoon pumpkin pie spice, 1 Tablespoon creamy nut butter, vegan white chocolate chips
Instructions
- Place two 13.6 ounce cans of coconut milk or coconut cream in the fridge for 12-24 hours to harden. Or see notes for quick option.
- Remove the canned coconut milk/cream from the fridge, careful not to shake the can. Remove 1 ¼ cups of the thickened top portion and place into a stand mixer bowl or large mixing bowl. Discard the coconut water portion.
- Add the pumpkin puree, maple syrup, 2 Tablespoons powdered sugar, cinnamon, vanilla extract, salt, and optional pumpkin pie spice and nut butter.
- In your stand mixer or using a hand mixer, whip the ingredients together 1-2 minutes or until combined. The dip should be light and fluffy. If desired, add the additional 1 Tablespoon powdered sugar. With a spatula, gently fold in the white chocolate chips, if using.
- Serve pumpkin pie dip with apples, grapes, gluten free cookies or graham crackers, etc.
- Store dip in an airtight container in the refrigerator for up to 1 week.
Notes
Substitute Tips – For a quick coconut cream substitute, use Greek yogurt or non-dairy Greek yogurt (plain or vanilla). If your yogurt is thin, you can sprinkle in about ⅛ teaspoon xanthan gum while blending to help thicken it up until it’s scoopable.
Protein Boost- For extra protein, swap the powdered sugar with 2 tablespoon or 30 grams of vanilla protein powder (plant-based works best for texture). Or, if you can tolerate dairy, check out our cottage cheese protein pumpkin dip.
Sugar Substitute- Use coconut sugar for powdered sugar in the dip.
- Prep Time: 24 hours
- Cook Time: n/a
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 119
- Sugar: 7.8 g
- Sodium: 7.4 mg
- Fat: 8.7 g
- Saturated Fat: 7.7 g
- Carbohydrates: 10.7 g
- Fiber: 0.8 g
- Protein: 1.1 g
- Cholesterol: 0 mg
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