Vegan Pumpkin Dip

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


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


  • Place can of coconut cream in the fridge overnight. When ready to make dip, remove coconut cream from fridge. Open can and spoon out the solid portion. Discard the liquid. Use electric mixer to beat coconut cream until smooth. Set aside.
  • Use electric mixer to beat together pumpkin puree, yogurt, spices, sugar, and vanilla.
  • Gently fold coconut cream into pumpkin mixture. If desired, cut top off a small sugar pumpkin, scoop out the insides well and use for serving. 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 note:

Nutrition info is an estimate and may contain errors. 

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