Pumpkin Cheesecake Dip (gluten-free, dairy-free, vegan)

Are you all pumpkin’d out?  I sure hope not!  I’ve got a couple more pumpkin recipes to share before I get all cranberry crazy.

Pumpkin Cheesecake Dip | In Johnna's Kitchen

This Pumpkin Cheesecake Dip is delicious with gluten-free gingersnaps and with apple slices.  I’ll be serving this before Thanksgiving dinner, a sweet nibble to keep the hungry masses out of the kitchen.  It can be made a couple days ahead of time, freeing you up for more time-sensitive dishes on the big day.

Pumpkin Cheesecake Dip In Johnna's Kitchen

Pumpkin Cheesecake Dip (gluten-free, dairy-free, vegan)

Pumpkin Cheesecake Dip (gluten-free, dairy-free, vegan)


  • 1-13 oz. can coconut milk, refrigerated overnight
  • 2 containers Daiya non-dairy cream cheese
  • 1/2 cup coconut sugar
  • 1/2 cup pumpkin puree (homemade or canned works)
  • 2 t. pumpkin pie spice
  • 1 t. vanilla bean paste or vanilla extract
  • dash of sea salt
  • cinnamon to sprinkle on top


  • Open the can of coconut milk that has been refrigerated overnight. Remove the solidified part and place in bowl of stand mixer fitted with whisk/whip attachment. Keep the liquid in the can of coconut milk for making a smoothie or cocktail later.
  • Turn the mixer on medium to medium-high and let the coconut milk whip until it resembles whipped topping.
  • Add all other ingredients, mixing until well combined.
  • Transfer to serving dish and sprinkle with cinnamon.
  • Serve with gingersnaps and apple slices.


  1. Toni Brennan says

    Hi. Did you know Daiya cream cheese is made with Agave? Agave is very high in Fructose…. coconut sugar is low in Fructose. In this recipe the cream cheese wipes out the reason for using coconut sugar.
    I enjoy you website,


    • says

      Hi Toni! Thanks for your comment.

      I am aware of the agave in Daiya cream cheese style spreads. I’m a label reader by necessity. :) The coconut sugar serves two purposes in this recipe: It reduces refined sugar or fructose content AND it provides a great flavor boost that I haven’t found in refined sugar. I love that rich, caramel-y flavor of coconut sugar. It lends itself well to pumpkin dishes and those with autumn spices.

      While some totally eliminate refined sugars and agave from their recipes, I’m not there. I still use chocolate chips that contain sugar, too. I’m of the thinking that reducing, if not totally eliminating, is a step in the right direction.

      Thanks again for your comment. I appreciate you!


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