This Unbelievably Good Sweet Vegan Pumpkin Dip is basically no-bake pumpkin pie in dip form. Serve it with fresh fruit, graham crackers, ginger snaps, and pretzels for the best ever easy crowd-pleasing party dessert!
Many few years back, my mom went to a fall party and came back absolutely raving about sweet pumpkin dip. The creamy sweet dip is made with just a few simple ingredients, and tastes incredible. We had never tried it up until that point, and once we recreated the super simple recipe at home, it has been a hit at our parties ever since.
Of course in the many years since, we’ve had two little girls, and we’ve made three big moves. Now that we throw our own fall parties – i.e., Halloween, Thanksgiving, Friendsgiving, etc. – and we have a daughter with a milk allergy, we’ve had to revamp recipes a bit to work for our own little family.
Though admittedly, somehow it took me until this year to realize that I could probably totally make a pumpkin dip without the dairy. 🤦🏻♀️
Trust me, I know it sounds a little nuts, since the main ingredient in this dip, besides pumpkin, of course, is rich, full of dairy cream cheese. Still, I am a determined mama, especially when it comes to making sweet treats that my oldest daughter can actually eat.
And you know what, vegan pumpkin dip is completely, 100% doable.
The result is creamy, rich, decadent pumpkin dessert goodness. This vegan pumpkin dip is basically pumpkin pie filling in a bowl; no baking required!
One bit, and you will be hooked for life!!
Pumpkin dip is THE perfect holiday appetizer or dessert, not only because it’s so easy to make, but because everyone, and I mean everyone, loves this dip. I’m a big fan of the fact that this is the kind of dish you can make ahead, pop in the fridge, and grab just before a party once you’re ready to serve it.
It’s also fun to play with the things you’ll want to dip into it. I typically serve our pumpkin dip with graham crackers, pretzels, green apple slices, and ginger snaps. Fresh fruit, like strawberries and green grapes also work well with this dip.
By the way, we’re big fans of Annas Swedish Ginger Thins! Not only do they look prettier than your traditional packaged ginger snaps, they taste ten times better. You can find them on Amazon, so it’s an extra win.
The best part of this pumpkin dip, in my opinion, is that you can use the leftovers to spread on bagels, waffles, or toast, for the yummiest fall breakfast! 🙌🏻
A few tricks for better than great vegan pumpkin dip:
I found that Tofutti, Better Than Cream Cheese worked REALLY well for this recipe. I was able to get the dip nice and creamy, and the flavor of the Tofutti complemented the pumpkin really well. The result tasted almost exactly like the traditional sweet pumpkin dip. Honestly, you’d never know it was a vegan pumpkin dip.
For the canned pumpkin, I like to use about 2/3 of a 15 oz can of pure pumpkin. You can use the whole can if you like your dip nice and pumpkin-y.
If you’re in a pinch, you can skip sifting the powdered sugar, though I’d suggest trying to do it, just to keep that creamy smooth consistency.
Now let’s get to that recipe …
Unbelievably Good Sweet Vegan Pumpkin Dip
Sweet Vegan Pumpkin Dip
Ingredients
- 8 oz. vegan cream cheese, like Tofutti*
- 2/3 of a 15 oz. can of Pure Pumpkin**
- 1 cup sifted powdered sugar
- ½ teaspoon ground cinnamon
- ½ pumpkin pie spice
Instructions
- Beat vegan cream cheese and pumpkin in large mixer bowl until nice and smooth. Getting this step smooth is key.
- Add sifted powdered sugar, cinnamon and pumpkin pie spice; mix thoroughly.
- Cover and refrigerate for at least 1 hour. I find it tastes even better the next day, so I'll often make it the night before. Serve with fresh fruit, graham crackers, gingersnap cookies, and/or pretzels.
Notes
*I found that Tofutti, Better Than Cream Cheese worked REALLY well for this recipe. I was able to get it nice and creamy, and the flavor complemented the pumpkin really well. It tasted almost exactly like the traditional sweet pumpkin dip. Honestly, you'd never know it was a vegan pumpkin dip.
**For the pumpkin, I like to use about 2/3 of a 15 oz can of pure pumpkin, though you could use the whole can if you like your dip nice and pumpkin-y.
How about you? Have you tried sweet pumpkin dip? Are you as obsessed as we are?
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Be sure to head to our recipe page to check out what else we’re dreaming up in the kitchen. If you make your own vegan pumpkin dip, tag me on social media (@glitterinclexi) so I can live vicariously through all of your delicious desserts! Plus, I’d love to hear how it turns out (and if you’re just as obsessed as I am!)
More Delicious Fall Dessert Recipes from Glitter, Inc.:
Applesauce Snack Cake with Cream Cheese Frosting
Everyone’s Favorite Apple Crisp Shortbread Bars (We make these every single Thanksgiving!)
Pumpkin Cake with Fluffy Chocolate Frosting
Salted Vanilla Caramel Corn Popcorn
Best Ever Oatmeal Raisin Cookies
Gluten-Free Pumpkin Sheet Cake
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