clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead image of a bowl of vegan pumpkin dip on a board surrounded by gluten free crackers and apple slices

Vegan Pumpkin Dip Recipe

  • Author: Lindsay Cotter
  • Total Time: 5 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegan


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!


Units Scale
  • 1 1/4 cups chilled canned coconut milk or cream (solidified portion)
  • 3/4 cup pumpkin purée
  • 2 Tablespoons maple syrup
  • 23 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


  1. Place two 13.6 ounce cans of coconut milk or coconut cream in the fridge for 12-24 hours to harden. 


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


  • 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

Keywords: vegan, vegetarian, dairy free, pumpkin, dip, snack, dessert, allergy friendly