Enjoy all the cozy, spiced flavors of fall in a dessert that is incredibly easy, surprisingly healthy, and completely vegan! This Vegan Pumpkin Fluff Dip is a game-changer for anyone looking for a dairy-free and gluten-free treat that doesn’t compromise on taste or texture. By whipping rich coconut cream with pumpkin puree and instant pudding, you create a light, airy, and mousse-like dip that’s perfect for any occasion. It’s a no-bake wonder that’s ready in minutes and is sure to be a hit at your next party or holiday gathering.
Table of Contents
Why You’ll Be Obsessed with This Vegan Dip
This recipe proves that you don’t need dairy to create a luxuriously creamy dessert. Here’s why you’ll love it:
- Completely Vegan & Dairy-Free: It uses coconut cream instead of traditional dairy for a rich, creamy base that everyone can enjoy.
- Just 4 Simple Ingredients: Keeping it simple, this recipe lets the delicious pumpkin spice flavor shine through.
- No-Bake & Incredibly Quick: This entire dessert comes together in just a few minutes of mixing, no oven required!
- Light, Fluffy & Delicious: The texture is wonderfully light and airy, making it a perfect, guilt-free-feeling treat.
Your Simple, Vegan-Friendly Ingredient List
This recipe uses a few smart ingredients to achieve its amazing texture and flavor.
The Core Four:
- Coconut Cream: 1 (13.5-ounce) can of full-fat coconut cream, refrigerated overnight.
- Pumpkin Puree: 1 cup of 100% pure pumpkin puree.
- Instant Pudding Mix: ½ cup of a vegan-friendly vanilla instant pudding mix (like PS Snacks or a Jell-O dairy-free variety).
- Pumpkin Pie Spice: 1 teaspoon.
Step-by-Step Guide to Perfect Vegan Fluff
Follow these simple steps for a flawless, dairy-free dessert.
Part 1: Prepare the Coconut Cream
- Chill is Crucial: For this recipe to work, you must chill a can of full-fat coconut cream in the refrigerator overnight. Do not shake the can.
- Scoop the Solid Cream: Open the chilled can of coconut cream. The cream will have solidified at the top, leaving the watery coconut liquid at the bottom. Carefully scoop out only the solid, thick cream and place it into a large mixing bowl. (You can save the leftover liquid for smoothies!)
Part 2: Mix the Fluff
- Whip the Coconut Cream: Using an electric hand mixer or a stand mixer, whip the solidified coconut cream for 1-2 minutes until it’s creamy and smooth.
- Add Remaining Ingredients: Add the pumpkin puree, the dry instant pudding mix, and the pumpkin pie spice to the bowl with the whipped coconut cream.
- Beat Until Combined: Continue to beat the mixture on medium speed until everything is fully combined, smooth, and has a light, fluffy texture.
Part 3: Chill and Serve
- Let it Set: Transfer the vegan pumpkin fluff to a serving bowl. Cover and refrigerate for at least 30 minutes. This allows the pudding mix to fully activate and the dip to firm up perfectly.
- Serve and Enjoy: Serve the chilled dip with your favorite dippers!
Serving Suggestions & Pro Tips
- The Best Dippers: This fluff is fantastic with so many things! Try serving it with vegan graham crackers, vanilla wafers, pretzels for a sweet and salty combo, or fresh apple slices for a healthier option.
- Finding Vegan Pudding: Check the labels carefully. Many standard instant pudding mixes (like Jell-O) are “accidentally vegan” and contain no milk ingredients. Sugar-free versions can also be used to make this recipe low-carb.
- Don’t Use Coconut Milk: Be sure to use a can of full-fat coconut cream or a can of full-fat coconut milk that has been chilled so the cream separates. Light coconut milk will not work for this recipe as it won’t solidify.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
Easy 4-Ingredient Vegan Pumpkin Fluff Dip: Your New Favorite Fall Treat
This vegan pumpkin fluff dip is light, creamy, and packed with pumpkin spice flavor — all with just 4 ingredients! Made with whipped coconut cream, pumpkin puree, and pudding mix, it’s a no-bake, dairy-free treat perfect for fall parties or holiday gatherings.
Equipment
- Mixing bowl
- electric hand mixer or stand mixer
- Spatula
- serving bowl
- plastic wrap or lid
Ingredients
- 1 can (13.5 oz) full-fat coconut cream, refrigerated overnight
- 1 cup 100% pumpkin puree
- 1/2 cup vegan-friendly vanilla instant pudding mix (dry only)
- 1 tsp pumpkin pie spice
Instructions
- Chill a can of full-fat coconut cream in the refrigerator overnight. Do not shake the can.
- Scoop only the solid cream from the chilled can into a mixing bowl. Save the liquid for smoothies if desired.
- Whip the coconut cream with an electric mixer for 1–2 minutes until creamy and smooth.
- Add pumpkin puree, vegan pudding mix, and pumpkin pie spice. Beat on medium speed until smooth and fluffy.
- Transfer dip to a serving bowl. Cover and refrigerate for at least 30 minutes to set.
- Serve with vegan cookies, apple slices, or pretzels. Garnish with a sprinkle of pumpkin pie spice if desired.
Notes
Refrigerate the can of full-fat coconut cream overnight before whipping. Use only the solid cream, not the liquid. Make sure your pudding mix is vegan-friendly — many are accidentally vegan. Serve with vegan cookies, pretzels, or apple slices. Store in the fridge for 4–5 days.