Easy Pumpkin Dip Recipe that Tastes just like Fall

Name: Easy Pumpkin Dip Recipe that Tastes just like Fall
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: party
Ingredients: 6 to 7 Medjool Dates, Pitted (See Note 1); 1/2 Cup Raw Hulled Sunflower Seeds or Raw Cashews; 1 Cup Pure Pumpkin Puree; 1/2 Teaspoon Pumpkin Pie Spice; 2 Tablespoons Pure Maple Syrup; 1 Teaspoon Vanilla Extract, Optional; 1/2 - 3/4 Cup Water, Plus Addition Water for Soaking

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This delicious Pumpkin Dip will be your new favorite fall party dip! With just 6 or 7 ingredients, this sweet dip tastes just like autumn and all it takes to make it is a little hot water and a blender. Grab some pretzels, apples, or even cookies and start dipping!

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Hey Internet, we're back with another great pumpkin recipe perfect for this time of year! This week we want an easy recipe to bring to a gathering so we whipped up this simple dip really quick. This recipe is really only about 5 minutes of work and using simple ingredients, so I think we did pretty well on such short notice. The hardest part is just waiting for a few ingredients to soak in hot water (but it makes for a better texture so it's worth it!).

This fall dip is packed with pumpkin flavor! With pumpkin spice and and vanilla, it tastes almost like a pumpkin pie, just without the pie crust! It's the perfect dish to bring to a halloween party or any party for the fall holidays.

While you could put this in a graham cracker crust (or our easy Vegan Pie Crust, this homemade pumpkin dip is great with apple slices or pear slices, pretzels, ginger snaps (there are some great vegan brands for them) or try our homemade Vegan Ginger Cookies, cinnamon graham crackers, and so much more. Whether its for a fall after-school snack, a game day treat, or the topping of a perfect dessert, this recipe an easy taste of the season.

And if you're looking for even more dips, we've got plenty that we've made over the years! In fact, we have a whole article with over fifty recipes that you can check out! Admittedly, most of them are savory because we're much bigger fans of savory flavors. But, there are a few great sauces on there, like our Vegan Chocolate Sauce and our Vegan Caramel Sauce, that can act as amazing dessert dip.

And if you're looking for more pumpkin recipes, check out our Pumpkin Vegan Custard, Vegan Pumpkin Pie, Vegan Pumpkin Cookies, Pumpkin Pie Milkshake, Vegan Gluten-Free Pumpkin Bread, or Vegan Pumpkin Chia Pudding.

But for now, let's make this dip for pumpkin season.

Why You'll Love This Creamy Pumpkin Dip

Just Blend: After soaking your dates and cashews, just add everything to a blender and you'll be done in no time!
Warm spices: With pumpkin pie spice and vanilla extract, this dip is great for all fall gatherings.
Easy to Customize: It's super easy to make this recipe your own. In fact, you could easily make this a savory pumpkin dip! We'll talk about it more in the FAQ section.

Ingredients

Pick up the following basic ingredients for this easy pumpkin pie dip recipe the next time you're at your local grocery store. See the recipe card at the bottom of this post for full ingredients, instructions, and accurate nutrition information (to the best of our ability; please consult your physician, registered dietitian, or healthcare professional if you have specific dietary needs or need to meet certain daily values of any nutrient). we give substitutions for the ingredients in the section below this one, so most people can still make this recipe!

6 to 7 Medjool Dates, Pitted: If you don't buy dates that are already pitted, make sure to both rip out the seed and remove the stem part that is located on the side of the date. These will not soften and are NOT edible.
½ Cup Raw Hulled Sunflower Seeds or Raw Cashews
1 Cup Pure Pumpkin Purée: If you're using homemade, it might turn out a bit watery. We recommend scooping from a can of pumpkin puree but if you are using homemade, you can either reduce it a bit on the stove OR just add a bit more of everything else OR use LESS water for blending.
½ Teaspoon Pumpkin Pie Spice
2 Tablespoons Pure Maple Syrup
1 Teaspoon Vanilla Extract, Optional
½ - ¾ Cup Water for Blending, Plus Additional Water for Soaking

Substitutions

Dates: If you do not want to use dates, use more maple syrup or your favorite liquid sweetener (granulated sugar needs to be heated to get smooth). You will likely need less water for blending.
Seeds/Nuts: Don't want to use sunflower seeds or cashews? Try using a block of silken tofu (you likely will not use the water for blending then, but you will still need to soak the dates or just use more maple syrup) or some neutral flavored dairy-free cream cheese. You could alternatively make this with some canned full fat coconut milk instead of the nuts/seeds, and you will not need the ½ - ¾ cup of water for blending.
Pumpkin Puree: This is what gives the pumpkin pie flavor but if you want a fun swap, try sweet potato puree for a sweet potato pie dip!

How to Make This Spiced Pumpkin Dip

Heat Soaking Water: In a microwave or electric kettle, heat water to a boil. If using a microwave, heat the water in a vessel that can pour easily.
Soak the Dates/Nuts: In a bowl add your dates and sunflower seeds/cashew. Then pour the bowling water over them. Cover the bowl with a plate and let them soak for 20 to 30 minutes. Then strain the mixture of water.
Blend: Add all ingredients to a blender or food processor and blend until smooth. Use a blender spatula to scrape down the sides to make all the ingredients get blended.
Chill: Add to a container and let in cool in a fridge. You can top with dairy-free whipped cream when you're ready to serve if you'd like! Serve with your favorite dippers and enjoy!

Storage Instructions

Add any leftover dip to an airtight container (or cover the bowl with plastic wrap) and refrigerate. It should last for about 3 to 5 days. Leftovers will darken slightly as the pumpkin oxidizes, but it will still taste just as great and it's fine to eat!

Frequently Asked Questions

Can I make this dip savory?

Yes! You won't need the dates, pumpkin pie spice, vanilla, or maple syrup. Instead, you could try adding some salt, nutritional yeast, and some garlic powder to make a really simple dip.

Can I make my own pumpkin pie spice?

Also yes! The main ingredient in pumpkin pie spice in ground cinnamon, followed by ginger, nutmeg, and a very small amount of cloves. We're not the hugest fans of grounded cloves, so we like to make our own spice mixture.

What else could I add to make this recipe taste even more like the holiday season?

If you want to be extra, you could take some brown sugar and water make it into a syrup. Then add it to your blender for an even sweeter dip! You could also make a pumpkin cheesecake dip by adding some dairy-free softened cream cheese for a fun twist and a very creamy dip!

I don't have a blender! Can I still make this recipe?

You'll need to make a few substitutions to make it work. Replace the dates with maple syrup or agave and seeds with some vegan cream cheese or full fat coconut milk, about a ½ cup to a cup. Mix everything in a large bowl with a whisk and a hand mixer / electric mixer.

Can I use Pumpkin Pie Filling?

Depends on the brand. Some don't add sugar, some do. If you end up with a pumpkin pie mix with sugar, be careful add the maple syrup in a second blending. That way you can taste the mixture before adding any more sugar.

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