Vegan Whipped Pumpkin Pie Dip

The star of your Halloween party is here: Vegan Whipped Pumpkin Pie Dip! Pumpkin puree, vegan whipped cream, and pumpkin spice are a match made in heaven.

Vegan | Gluten-free | Soy-free

Halloween is just around the corner and it’s time to create an amazing recipe with our favorite fall basic b****, pumpkin! Fall is my favorite season for sure because it’s the beginning of the end of the year celebrations, and we can enjoy the flavor that pumpkin and all of its relatives bring us. 

Today, we’re making a Vegan Whipped Pumpkin Pie Dip with homemade pumpkin pure and vegan whipped cream. To make it light and creamy for dipping, the pure is folded into whipped cream. The creamy texture of this dip will be the star of your next Halloween party or autumn spread. It can also be ice cream; I accidentally froze it and it turned into ice cream. Happy accidents! Serve with a tray of gingerbread cookies, cinnamon pita chips, lotus cookies, graham crackers, etc. 

It’s sure to be a hit this Halloween!

• 

• 

Notes:

• The vegan whipped cream that I recommend to be used in this recipe is the one that comes in a tub (container, bowl, etc.), not the one that comes in a can. The brands that I love are Truwhip and So Delicious.
• For the sugar: This is a complicated topic within the vegan community. Not all sugar is vegan *gasp*, so here’s the powdered sugar I recommend: Wholesome Sweeteners.
• Amount of sugar: One of the best things about cooking for yourself is that you have total control over the amounts and flavors. Pumpkin is already pretty sweet, and the whipped cream also has sugar in it. I recommend adding the powdered sugar little by little until you reach the desired sweetness.

---

Pin Print

Vegan Whipped Pumpkin Pie Dip

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 oz vegan whipped cream (from a tub, not can)
• 16 oz pumpkin, cubed
• ¾  cup powdered sugar, or to taste
• ½  tsp pumpkin pie spice
• Dash of cinnamon
• ¼ tsp vanilla extract
• Cinnamon Pita Chips

Procedure

Pumpkin puree:

1. Boil pumpkin pieces until soft, about 15 minutes.
2. When done, strain and allow to cool down completely.
3. Remove all of the skin from the pumpkin pieces.
4. Then add the pumpkin to a blender and blend without adding water. Alternatively, you can use an immersion blender.

Dip:

1. To a large mixing bowl, add the pumpkin puree, powdered sugar, pumpkin spice, cinnamon, and vanilla. Add the powdered sugar little by little until you reach the desired sweetness. Beat with an electric mixer until creamy and well combined.
2. Then, carefully fold in the vegan whipped cream.
3. Refrigerate until ready to consume. Then serve with your favorite chips or cookies, and ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

• 

• 

• 

• 

---

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!
Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!