Vegan Pumpkin Fluff

For a sweet dip made plant-based and dairy-free, try this Vegan Pumpkin Fluff. Dip your favorite cookies or sliced fruit into this sweet and fall-flavored treat that tastes like the inside of a pumpkin pie.

You will love this vegan pumpkin dip! You only need four simple ingredients and the dippers of your choice. For a healthier version use sliced apples or you can use graham crackers, gingersnaps, granola bars, or berries. If you’re really feeling naughty, just eat it with a spoon!

Pumpkin fluff dip is perfect for a get-together or holiday party. I’ve yet to find someone who doesn’t like a delicious dip. This version is also vegan and dairy-free which means nobody has to miss out. See my tips for going gluten-free and dairy-free.

Why You Need This Recipe

• It tastes like pumpkin pie but without all the work. See my related recipes for Dairy-Free Pumpkin Pudding and Vegan Pumpkin Chia Pudding.
• Everyone will love it – vegan or not. Even though this recipe is vegan, you don’t have to be vegan to enjoy it.
• It’s super simple. It’s as easy as mixing everything together.

Key Ingredients

Vegan frozen whipped topping – You will have more options at Whole foods or a health food store but you can find Cocowhip at most grocery stores.

Pumpkin puree – Canned pumpkin puree is just made of pumpkin with no added sweeteners. Pumpkin pie filling is made with pumpkin puree, sugar, and spices. Since instant vanilla pudding is also sweet we only want to use pumpkin puree and not pumpkin pie filling.

Pumpkin pie spice – Pumpkin pie spice is a combination of spices including cinnamon, ground ginger, ground cloves, and nutmeg. It’s what gives pumpkin pie that warm and cozy quality. You can make your own if you don’t want to buy it premade.

Vegan instant vanilla pudding – You can purchase any vegan brand you prefer but Jell-O vanilla instant pudding is vegan if you don’t add milk which means you can use it for this recipe.

Recipe Steps

Step One

In a medium bowl, use a spatula to scoop in the vegan whipped topping.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Add the pumpkin puree, pumpkin pie spice, and instant vanilla pudding then stir well to combine.

Step Three

Scoop the mixture into a serving bowl and sprinkle the top with cinnamon if you like.

Step Four

Serve immediately or cover and store in the refrigerator for up to 2 days.

Recipe Tips & Substitutions

• Most brands of instant pudding are actually vegan! But, be sure to read the ingredient label to be sure.
• Look for a coconut milk-based frozen whipped topping in the freezer section of your grocery store. If it is frozen, let it defrost for at least 4 hours in the refrigerator before using.
• If you don’t have pre-made pumpkin pie spice, you can substitute ground cinnamon instead. Or, you can make your own using 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.

Recipe FAQs

Other Fall Dessert Recipes You Might Like

• Vegan Pumpkin Pudding
• Vegan Pumpkin Chocolate Chip Cookies
• 2-Ingredient Fudge
• Chocolate Chip Sweet Potato Muffins
• Dairy-Free Banana Bread with Chocolate Chips

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Vegan Pumpkin Fluff

★★★★★

5 from 6 reviews

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For a sweet dip made plant-based and dairy-free, try this Vegan Pumpkin Fluff. Dip your favorite cookies or sliced fruit into this sweet and fall-flavored treat that tastes like the inside of a pumpkin pie.

• Total Time: 20 minutes
• Yield: 8 1x

Ingredients

Units USM Scale 1x2x3x

• 1 8–ounce package vegan frozen whipped topping, defrosted
• 1 15–ounce can pure pumpkin puree (not pumpkin pie filling)
• 2 teaspoons pumpkin pie spice (see notes for substitutions)
• 1 3.4–ounce package vegan instant vanilla pudding (or two 1.7-ounce boxes)
• 1/8 teaspoon ground cinnamon (optional, for topping)

Instructions

1. In a medium mixing bowl, use a spatula to pour in the whipped topping.
2. Add the pumpkin puree, pumpkin pie spice, and instant vanilla pudding and stir to combine.
3. Transfer the mixture to a serving bowl and sprinkle the top with the ground cinnamon.
4. Serve immediately or cover and store in the refrigerator for up to 2 days.

Notes

1. Most brands of instant pudding are actually vegan! But, be sure to read the ingredient label to be sure. 
2. Look for a coconut milk-based frozen whipped topping in the freezer section of your grocery store. If it is frozen, let it defrost for at least 4 hours in the refrigerator before using.
3. If you don’t have pre-made pumpkin pie spice, you can substitute ground cinnamon instead. Or, you can make your own using 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Refrigerator
• Cuisine: Seasonal
• Diet: Vegan

Keywords: vegan pumpkin fluff, pumpkin fluff recipe, pumpkin pie fluff recipe

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