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

Units Scale

1 1/4 cups chilled canned coconut milk or cream (solidified portion)
3/4 cup pumpkin purée
2 Tablespoons maple syrup
2 –3 Tablespoons powdered sugar or sugar substitute
1/4 teaspoon cinnamon
1 teaspoon pure vanilla extract
Pinch of kosher salt
Optional mix-ins: 1/2 teaspoon pumpkin pie spice, 1 Tablespoon creamy nut butter, vegan white chocolate chips

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Instructions

Place two 13.6 ounce cans of coconut milk or coconut cream in the fridge for 12-24 hours to harden.
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 more sweet fluffy texture, replace 1 ¼ cup canned (solidified) coconut cream with coconut cream whip frosting!

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