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pumpkin fluff in a bowl

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.

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


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


  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.


  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.


  • Serving Size:
  • Calories: 129
  • Sugar: 19.7 g
  • Sodium: 196.9 mg
  • Fat: 4 g
  • Saturated Fat: 3.4 g
  • Carbohydrates: 22.5 g
  • Fiber: 1.6 g
  • Protein: 1.5 g
  • Cholesterol: 0.6 mg

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