Pumpkin Cheesecake Dip – Gluten Free & Vegan

This gluten free and vegan Pumpkin Cheesecake Dip is the perfect dish to bring to your next Fall get together!  The pumpkin flavor with the warm Fall spices and maple syrup is delicious! 

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One of my favorite desserts to bring to Fall gatherings before food allergies was Pumpkin Cheesecake Dip.  

If you’ve never had it before, it’s basically cream cheese, cool whip, pumpkin, sugar, and spices.    

It’s SO good, but I wasn’t sure I would ever get to enjoy it again after food allergies.  I’m allergic to three key ingredients in it so I just didn’t think it would work.   

That was until I found “Kite Hill” dairy free cream cheese.  Holy cow guys, this stuff is AMAZING!  

I was so excited to come across a cream cheese substitute that tasted great. There are so many possibilities now!  

Side note: they also have a chive flavored cream cheese that tastes like sour cream an onion dip.  ?  

Once I found this cream cheese substitute I knew I could make my pumpkin dip again.

I already had an awesome substitute for cool whip (“So Delicious Coco Whip”) and figured coconut sugar and maple syrup would be the perfect sugar substitutes in this Fall recipe.    

The coco whip does still have refined sugar, but my goal is to minimize the refined sugar I use as much as possible.      

I was SO happy when I took my first bite of this gluten free and vegan pumpkin dip.  The texture was creamy and exactly how I remembered my traditional recipe.  

The pumpkin flavor with the warm Fall spices and maple syrup was delicious!   

I like to serve the dip with gluten free vanilla wafers or homemade gluten free graham crackers.  Yum!   

So let’s talk about how you make it!

DAIRY FREE PUMPKIN CHEESECAKE DIP RECIPE INGREDIENTS:

• Pumpkin purée 
• Kite Hill dairy free cream cheese style spread
• So Delicious Dairy Free CocoWhip: homemade coconut whipped cream can also be used.
• Coconut sugar:  brown sugar can be used as well.
• Maple syrup
• Cinnamon 
• Ground ginger
• Nutmeg 

HOW TO MAKE GLUTEN FREE AND VEGAN PUMPKIN CHEESECAKE DIP:

1. Mix Ingredients Together: In a large bowl, mix together all ingredients except for the coconut whipped cream. You can use a stand mixer, handheld mixer, or mix by hand.  Using a stand mixer or handheld mixer is going to be a bit easier.
2. Add Coconut Whipped Cream: Fold in the coconut whipped cream.
3. Chill: You can serve immediately if needed, but I recommend chilling the pumpkin dip in the fridge for 1 hour.
4. Serve: with gluten free graham crackers or gluten free vanilla wafers

That’s all there is to it!

I’m headed to our families annual “Octoberfest” this weekend and will be making a big batch of this pumpkin cheesecake dip to share with everyone.    

What are some of your favorite cream cheese based recipes?  I can’t wait to try more now that I found this awesome cream cheese substitute.  

I hope you love this gluten free and vegan pumpkin cheese cake dip as much as my family does! 

♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥

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LOOKING FOR MORE GLUTEN FREE AND VEGAN PUMPKIN RECIPES? CHECK OUT SOME OF MY FAVORITES BELOW!

Pumpkin Pancakes

Pumpkin Bread

Pumpkin Donuts

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