This dip is everything you love about queso—creamy, savory, scoopable—but with a fall twist and no dairy in sight.
It’s warm, smooth, a little smoky, and totally addictive.
I made this last weekend for friends, and they crushed it in minutes.
The pumpkin adds a cozy flavor without making it taste sweet, and the dairy-free cheese melts like a dream.
Perfect for dipping chips, veggies, or just a big spoon.
Let’s make it!
Why I Love This Recipe
This dip is my go-to for parties and game days. I first made it on a whim using leftover pumpkin from pie season and was shocked how well it worked.
- It’s creamy and rich without needing dairy
- You only need one pot—less cleanup
- The pumpkin adds nutrients and seasonal flavor
- It comes together in under 20 minutes
- It’s crowd-pleasing, allergy-friendly, and totally scoopable
What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 1 (10 oz) can diced tomatoes with green chiles, drained
- 1 cup unsweetened almond milk
- 1 tablespoon nutritional yeast
- 1 teaspoon salt (more to taste)
- ½ teaspoon ground black pepper
- 1 cup shredded dairy-free cheddar cheese
- 1 tablespoon lime juice
- Optional toppings: chopped cilantro, red pepper flakes
Ingredient + Tool
Pro Tips
- Use pure pumpkin, not pumpkin pie mix—it should have no sugar or spices.
- Drain the tomatoes well or your dip might get watery.
- Stir in cheese slowly for the smoothest melt.
- Add a splash more almond milk if it gets too thick as it sits.
- Taste and season at the end—it needs salt to balance the pumpkin.
Tools You’ll Need
- Medium saucepan
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Can opener
- Measuring cups and spoons
- Citrus juicer (or your hand!)
Substitutions and Variations
- Use oat milk or soy milk instead of almond milk
- Add a dash of chipotle powder for extra smokiness
- Use fire-roasted tomatoes for a deeper flavor
- Sub dairy-free mozzarella for cheddar for a milder dip
- Add black beans or corn for extra texture
Make Ahead Tips
You can make this dip up to 3 days ahead. Store in an airtight container in the fridge and reheat on the stove or microwave, stirring often.
Step-by-Step Instructions
Step 1: Sauté onions and garlic
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1 small finely diced yellow onion and cook for 3–4 minutes, until soft and translucent. Add 2 cloves of minced garlic and cook for 1 minute more.
Step 2: Add spices
Sprinkle in 1 teaspoon smoked paprika and ½ teaspoon cumin. Stir constantly for about 30 seconds to bloom the spices.
Step 3: Add pumpkin and tomatoes
Stir in 1 (15 oz) can pumpkin purée and 1 (10 oz) can diced tomatoes with green chiles (drained). Mix until combined and bubbling.
Step 4: Add almond milk and seasonings
Pour in 1 cup unsweetened almond milk, 1 tablespoon nutritional yeast, 1 teaspoon salt, and ½ teaspoon black pepper. Stir until fully combined and smooth.
Step 5: Melt in cheese
Add 1 cup shredded dairy-free cheddar cheese. Stir slowly over medium-low heat until fully melted and smooth.
Step 6: Finish with lime juice
Turn off the heat and stir in 1 tablespoon lime juice. Taste and adjust salt if needed.
Step 7: Serve
Transfer the dip into a serving bowl. Garnish with chopped cilantro and red pepper flakes if you like. Serve warm with tortilla chips or veggies.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a saucepan or microwave, adding a splash of almond milk if it thickens too much.
Makes
Serves 6–8 as an appetizer
Total time: 20 minutes
Macros (Per Serving – Approx.)
- Calories: 140
- Protein: 3g
- Fat: 8g
- Carbs: 13g
- Fiber: 3g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Pumpkin purée is naturally thick and smooth, making it a perfect base for a creamy dip. Nutritional yeast adds cheesy, umami flavor without dairy. The dairy-free cheese melts into the warm mixture thanks to the gradual heat and added almond milk, creating that classic queso texture.
Common Mistakes
- Using pumpkin pie filling by accident—it’s sweetened and spiced
- Not draining the tomatoes well
- Skipping the cheese melting step or using high heat—it can clump
- Forgetting to season enough—pumpkin needs salt to shine
What to Serve With
- Tortilla chips
- Pita chips
- Warm soft pretzels
- Raw veggies like bell peppers and carrots
- Toasted bread slices
FAQ
Can I make this nut-free?
Yes! Use oat milk or soy milk instead of almond milk.
Can I freeze it?
Not recommended—dairy-free cheese can separate when frozen and thawed.
Is it spicy?
Nope, but you can add hot sauce or jalapeños if you want a kick.
Can I use real cheese?
Sure, if you’re not dairy-free, use sharp cheddar for best flavor.
Wrap-Up
This Pumpkin Queso Dip is cozy, creamy, and a total win for your next game day or fall hangout. It’s quick, dairy-free, and tastes like you spent way more time on it than you did. Give it a try, then leave a comment below and tell me how it turned out—or drop any questions you’ve got.