I use to make a simple pumpkin pie dip throughout the Holidays but since going vegan, I wasn’t sure how all the vegan alternatives would work in this. I’m SO glad I took the time to find out. This ended up being the best pumpkin pie dip I’ve ever had. My taste tester, Zoe, agreed that it’s delicious.
This recipe takes just a few minutes and when you’re done licking the spoon (you WILL definitely lick the spoon!) you can use this as a dip for any vegan graham crackers, gingersnap cookies, pretzels and even apples and bananas. I’m betting a dollop of this on top of your favorite vegan pie would be heaven, too.
Even though I enjoy and love eating and posting more healthy vegan recipes, this one is certainly a junk food. Holidays are a pretty good reason to enjoy a little bit of junk food here and there!
I find my vegan ingredients from a local health food store but I’ve heard that Kroger carries these vegan alternatives at some locations.
If you plan to make this for a large Holiday gathering, you may want to double the recipe.
What you need:
4 oz softened Tofutti plain cream cheese (half the 8oz container) or other vegan plain cream cheese
1/2 of a 15 oz can of pumpkin purée
1/2 of a 9 oz tub of So Delicious cool whip
1/2 cup coconut sugar or brown sugar
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
Dash of nutmeg
Add cream cheese, pumpkin purée, sugar, pumpkin pie spice, cinnamon and nutmeg to a bowl and mix well with a hand mixer until completely combined.
Gently fold the whipped cream into the pumpkin mixture with a large spoon until blended.
Lick spoon and start dipping your crackers, cookies and/or fruit!
You can serve immediately or store in the fridge for a few days (if it lasts that long!).