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Vegan Pumpkin Dip Recipe

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 150
A creamy, vegan pumpkin dip perfect for fall gatherings, made with coconut milk and pumpkin purée for a light, fluffy treat.

Ingredients

Dairy-Free Coconut Milk

  • 1 1/4 cups chilled canned coconut milk or cream (solidified portion) (See notes for quick substitutes)
  • 3/4 cup pumpkin purée
  • 2 Tablespoons maple syrup
  • 2-3 Tablespoons powdered sugar or sugar substitute
  • ¼ teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • Pinch kosher salt

Optional mix-ins

  • ½ teaspoon pumpkin pie spice
  • 1 Tablespoon creamy nut butter (Vegan white chocolate chips optional)
  • Optional vegan white chocolate chips

Instructions 

  • Chill coconut milk or cream in the fridge for 12-24 hours, then scoop out 1 ¼ cups of the solidified top portion.
  • Add pumpkin purée, maple syrup, powdered sugar, cinnamon, vanilla, salt, and optional spices and nut butter to a bowl.
  • Whip the mixture until light and fluffy, then fold in white chocolate chips if using.
  • Serve with fruits, cookies, or crackers, and store leftovers in an airtight container in the fridge for up to 1 week.

Notes

Ensure coconut milk is well chilled for best results. Adjust sweetness to taste.
Calories: 150kcal
Cost: $15
Course: Dessert
Cuisine: vegan
Keyword: Dip, pumpkin, Vegan