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Fruit and cookies are so much better dipped in something. My original Keto Fruit Dip was such a hit in my house that I decided to come up with a new one for the fall. This Fluffy Pumpkin Dip is the perfect sweet dessert for any gathering or party. Make it even more fun by serving it inside a hollowed-out pumpkin and placing it on a beautiful platter with fruit and cookies.
What To Serve With This Pumpkin Dip?
- Vanilla Wafers
- Ginger Snaps
- Apple Slices
- Grapes
- Graham Crackers
- Berries (For Keto)
How To Make
- Grab a mixing bowl
To a large mixing bowl add in all of the ingredients except for the whipped topping. Combin using a handheld mixer. Fold in the whipped topping. Chill in the refrigerator until serving.
- Chill and enjoy!
Serve with fresh fruit and cookies. If keto, serve with fresh berries.
Frequently Asked Questions
Yes, you can freeze this dip in an airtight container for up to 3 months. However, the texture will change once your freeze and thaw. It may become more grainy. To remedy this, I recommend thawing and whipping it up again before serving by using either a handheld mixer or a standing mixer.
Store this dip in an airtight container. It will last up to 4 days.
I use a small pumpkin and hollow out the inside by removing the seeds and pulp. Then I pat the inside dry with a paper towel and pour the mixture in. Easy peasy.
Most all groceries stories will carry vegan whipped cream in the freezer section. I know Whole Foods, Mama Jeans and most all health food stores will carry this item.
If you are not dairy-free, feel free to sub the same measurements for regular whipped topping and regular cream cheese.
More Dessert Recipes
- Apple Pie Crescent Rolls
- Easy Dairy-Free Fruit Dip
- Apple Cake with Brown Sugar Frosting
- Keto Blueberry Cobbler
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Pumpkin Dip (Dairy-Free)
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 16 servings 1x
- Diet: Gluten Free
Description
This Fluffy Pumpkin Dip is the perfect dessert for fall. Serve it inside a small pumpkin and pair with apple slices, grapes, ginger snaps, graham crackers, and vanilla wafers. The dip itself is keto, dairy-free, vegan and paleo.
Ingredients
- 8 oz dairy-free cream cheese (I used Kite Hill)
- 8 oz dairy-free whipped topping
- 15 oz canned pumpkin puree, unsweetened
- 1 teaspoon vanilla extract
- 1 1/4 cup Powdered Swerve
- 2 1/2 teaspoons pumpkin pie spice
Instructions
- To a large mixing bowl add in all of the ingredients except for the whipped topping. Combin using a handheld mixer.
- Serve with fresh fruit and cookies. If keto, serve with fresh berries.
Notes
If you are not dairy-free, feel free to sub regular whipped topping and regular cream cheese.
- Category: Dessert/Appetizers
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablepsoons
- Calories: 73
- Sugar: 4.7
- Sodium: 11.7
- Fat: 4.6
- Carbohydrates: 6
- Fiber: 1
- Protein: 2
Keywords: Pumpkin whip, dairy free pumpkin dip. pumpkin dip, keto pumpkin whip, fluffy pumpkin dip
Love This Recipe?
If you have tried and love this recipe, feel free to leave a star rating and review. I love reading all your comments and it makes me so excited if you try a recipe of mine and fall in love. Thank you in advance.
