Home » Paleo and Vegan Pumpkin Pie Dip

Paleo and Vegan Pumpkin Pie Dip

by Kristen

If you have any family or friends that follow a vegan or paleo diet, you will want to make them this delicious and easy pumpkin pie dip!  This quick and easy dip tastes just like baked pumpkin pie but has no added sugar, no eggs, and is dairy-free.  All you need for this easy recipe is a few simple ingredients!   This dip is the perfect thing to serve at your Halloween party or Thanksgiving spread! 


This vegan pumpkin pie dip is super delicious and tastes indulgent, even though there is no pie crust! And no added sugar. This dip is loved by kids and adults alike! All you need to do is mix a few ingredients and blend everything in your food processor.

Just because you happen to be vegan or eat paleo doesn’t mean you need to skip this season’s pumpkin recipes! This dip tastes just like pumpkin pie filling!

What should I dip in this pumpkin dip recipe?



graham crackers

apple slices

pear slices

dip1 Paleo Pumpkin Pie Dip Ingredients

1 Can of Coconut Cream OR full-fat coconut milk

One cup of pumpkin puree- which is about 1/2 a 15 ounce can of pumpkin puree.

2 tsp cinnamon or pumpkin pie spice

1/2 tsp ginger

Two teaspoons of maple syrup. OR a sweetener of your choice.

One teaspoon pure vanilla extract

Whip all the ingredients together in a mixer until you get a whipped cream-like texture.  THAT’S it!

If you want to switch up this recipe, you can add chocolate chips or a tablespoon of almond butter or peanut butter.


This dip is vegan, gluten-free, and approved for most paleo diets. Many healthy dessert dips call for Greek Yogurt, but this dip uses full-fat coconut milk as the main ingredient.  Coconut milk has a natural sweetness to it.

This is a delicious dessert dup to serve on your holiday treat table! This also makes a great snack or appetizer!   All you need to do is add all the ingredients to your food processor or blender and serve!

5 from 1 vote

Vegan Pumpkin Pie Dip


  • 1 15 ounce full-fat coconut milk
  • 1 cup pumpkin puree
  • 2 tsp cinnamon or pumpkin pie spice
  • 1/2 tsp ground ginger
  • 1 tsp maple syrup
  • 2 tablespoons maple syrup


  1. Place all ingredients together in a food processor or blender. You can also place the ingredients together and mix them with a hand mixer. You will want to whip all of the ingredients together until the coconut milk turns into a whipped cream-like texture.

  2. Place in a bowl and serve with fruit, graham crackers, or pretzels.


If you make this recipe, please let me know how it works out for you!  Comment below or tag me on social media.  You can find me on Facebook, Instagram, Pinterest, Twitter, or tiktok


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GingerB February 7, 2023 - 9:02 pm

5 stars
I made this sugar free by using birch xylitol and I added it to taste, other than that I followed the recipe. THIS WAS DELISH!!! I made it and brought it to work the next day for my coworkers and everyone loved it! Personally I thought the sweeter apples went well with this compared to the granny smith but it all went and everyone was asking for the recipe. Will definitely make this again! Thank You!

Crystal November 24, 2019 - 1:48 am

Made this for our tailgate today and it went FAST! Added a teaspoon more honey (given it’s not as sweet as maple syrup) and subbed a tsp of cinnamon with pumpkin pie spice…‘tis the season! I recommend using a pure coconut milk (aka NO GUMS) to ensure it emulsifies properly. Not to mention, the added gums aren’t so good for a healthy gut. 😉 If you can, prep ahead of time and refrigerate overnight for an extra thick and creamy dip.

Diana October 14, 2019 - 3:15 am

Hi! I made this pumpkin dip today. Unfortunately, mine turned out like a thin soup, like another reviewer said. I wondered if perhaps you made this at a chillier temperature, so that your coconut milk’s fat was solid and more inclined to produce a solid product? Anyhow, I stirred some bloomed and melted gelatin into it, cooled the whole thing, and then whipped it again, and it turned out beautifully. I also added some extra sweetener (Swerve) and pumpkin pie spice. Best of all, the leftovers were wonderful served as pumpkin mousse!

Thanks again for the recipe!

Kristen October 14, 2019 - 10:46 am

I am glad you were able to salvage it! There are certain brands of coconut milk that don’t work as well as others. I am going to amend that in this post. thanks for reminding me.

Laura Sandstedt October 4, 2017 - 2:13 am

Hi! How far in advance can you make this dip? It Sounds delicious!

Kristen October 4, 2017 - 12:40 pm

I would make it just a few hours before serving.

Whitney December 20, 2016 - 5:36 pm

I just tried making your Recipe witH a can of coconut milk and it was a total fail 🙁 i guess coconut cream must be a LOT thicker consistancy than coco milk. Huge bummer!

Kristen December 21, 2016 - 2:14 pm

yes, it does matter what you use. Some coconut milks turn into whipped cream and others don’t . The red coconut milk with the ” Thai” on it should work.

Sarah October 19, 2015 - 4:43 pm

Finaly a dip worth trying! You would not believe how many recipes titled, “Healthy Pupmkin Dip,” include ingredients like cream cheese, cool whip, and processed vanilla pudding! Have people really convinced themselves that stuff is healthy?!? This one looks like a winner for sure!

Kristen October 19, 2015 - 5:17 pm

Ha! Thanks! I love this comment! I love ” 2 ingredient” recipes where one of the ingredients is cake mix!!!

Shannon November 20, 2019 - 5:47 am

And the other is a can of soda! ?

Chicago Jogger November 4, 2014 - 5:38 pm

This looks amazing 🙂 Can’t wait to try!

Victoria Burke November 3, 2014 - 1:05 pm

I love how easy this is. It looks so delicious. I am going to make this and add it to my sons lunch this week. He likes to take peanut butter in with his apples, but I created a pumpkin lover this season, so I am sure it will be a big hit! It will be a nice change.


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