Vegan Pumpkin Dip is dietitian approved. Those mini pumpkins at the grocery store make a perfect serving dish for this pumpkin dip! This darling recipe was created and photographed by Kaitlin Williams Eckstein, MPH, RD, LD who decided to make a vegan version of pumpkin dip.  This quick and easy recipe does require that coconut cream. be chilled in the refrigerator overnight so make sure to do this the evening before your Halloween party.  Then, all you need is some pumpkin puree, a yogurt alternative, spices and vanilla extract and you are good to go. Definitely make sure to serve the pumpkin dip in a carved out pumpkin! And don’t forget to serve the dip with gingersnaps or graham crackers for a delicious paring of smooth and crunchy and sweet and savory.

For additional unique and tasty recipes to serve during the Halloween season, take at look at these favorite recipes:

Make sure to also read our complete blog on 5 Vegan Halloween Treats for more inspiration.

Vegan Pumpkin Dip

Those mini pumpkins at the grocery store make a perfect serving dish for this pumpkin dip!
Prep Time8 hours
Cook Time15 minutes
Course: Appetizers and Snacks, Desserts
Cuisine: American, Fun With Food, Vegetarian
Keyword: Dip, Fall, Halloween, Holiday, Kid-friendly, Party, Vegan, Winter
Condition: Dairy Free, Gluten Free, Low Sodium, Nut Free, Vegetarian
Servings: 12 servings


  • 1 15-oz can coconut cream solids only
  • 1/4-1/2 cup confectioners sugar to taste
  • 1 can pumpkin puree
  • 2 cups yogurt alternative soy yogurt, almond yogurt, or cashew yogurt
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • cookies Ginger snaps, graham crackers or desired cookie for dipping
  • 1 pie pumpkin If desired for serving (top removed, seeds and membrane removed)


  • Place coconut cream solids into bowl. Discard the liquid or save for another use. Whisk together the coconut and confectioners sugar until smooth.
  • In a separate large bowl, whisk together the pumpkin, yogurt, spices, and vanilla until well combined.
  • Gently fold coconut cream into pumpkin mixture.
  • If serving in the pumpkin, line the inside with aluminum foil. Pour dip into pumpkin cavity (or desired serving bowl) and serve with cookies for dipping.


Carbohydrates: 11g | Protein: 3g | Fat: 13g | Sodium: 7mg | Potassium: 236mg | Fiber: 1g

Please let us know what you think of our Halloween Dip recipe in the comments below.

Please note:

Nutrition info is an estimate and may contain errors. 

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An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.