Pumpkin Pie Dip is a fun twist on the classic dessert. This no stress, one bowl dip comes together in under 10 minute and has all the classic flavors of pumpkin pie! Served with cookies or apple slices to dip this is a perfect festive sweet treat for entertaining.
Pumpkin Pie Dip Recipe
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Everyone loves pumpkin pie but it can be stressful making one for a holiday get together! In comes our family favorite no bake pumpkin pie dip. No need to worry about making pie crust and baking the perfect pie with no cracks. Instead, you can whip up this flavor packed dip with one bowl and under 10 minutes of prep. It's the perfect make ahead holiday entertaining treat to share with family and friends.
What is Pumpkin Pie Dip
We love pumpkin pie just as much as everyone else does but it's labor intensive and can be stressful when already making a holiday dinner. Instead we turned it into a dip! Packed with cream cheese, pumpkin puree, yogurt, pumpkin pie spice, and topped with whipped cream it's such a fun and easy treat! Just before serving the dip is topped with crushed gingersnaps for an extra pop of flavor. We love to serve this dip with apple slices or cookies. It always disappears at our family get togethers!
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Ingredients
- Pumpkin Puree - we recommend using a can of pumpkin puree so you an season it yourself. Double check the can when picking it up at the grocery store to ensure you are using pure pumpkin puree and not pumpkin pie filling.
- Icing Sugar (Powdered Sugar) - this sugar is used for dips as it dissolves into the dip without leaving a grainy sugar texture, do not use regular white sugar or cane sugar. If you prefer to use cane sugar or other regular sugar you will need to blend it in a blender or a food processor to give it a powdered sugar texture so it will dissolve into the dip.
- Cream Cheese - this gives the dip an extra rich and creamy texture. Ensure your cream cheese is at room temperature to avoid any lumps in the dip!
- Cinnamon - we like to add extra cinnamon to the dip along with the pumpkin pie spice.
- Pumpkin Pie Spice - you can use store bought or homemade pumpkin pie spice.
- Greek Yogurt - this gives the dip a creamy texture.
- Vanilla - to give the dip a rich flavor.
How to Make Pumpkin Pie Dip
Full Printable Recipe at Bottom of page
- In a large bowl, using an electric handheld mixer on medium speed, beat the room temperature cream cheese and powdered sugar together until smooth and creamy.
- Add in the pumpkin puree, Greek yogurt, vanilla, pumpkin pie spice and cinnamon. Beat on medium speed until everything is well combined and the dip is smooth.
- You can chill the dip to thicken slightly and maximum the flavor, or serve immediately. Once chilled for about 10 minutes you can taste the dip and add an additional pinch of cinnamon or pumpkin pie spice to your liking if needed.
- Transfer the dip to a serving bowl. Spoon the Cool Whip (or whipped cream) on top of the dip and sprinkle the crushed ginger snaps on top.
- Serve with graham crackers, Nila wafers, apple slices and gingersnaps to dip and enjoy!
Tips for the Best Dip
- Dip - ensure your cream cheese is at room temperature before mixing it into the dip or else the dip will be lumpy. You can also microwave the cream cheese on a microwave safe plate for 15-20 seconds to get it softened.
- Flavor Variations - the fun thing about this dip is that you can serve it with something different each time to change up the flavor. We love using apple slices, Nila wafers, graham crackers, and gingersnaps to dip. You can also use any of those to top the whipped cream instead of crushed gingersnaps!
- Make Ahead - the best part about no bake desserts is you can make them ahead! This dip can be made up to 2-3 days ahead. Prepare the dip and store in an airtight container in the fridge. Keep the Cool Whip or whipped cream in a seprate container in the fridge and leave the crushed gingersnap topping in a container at room temperature. Just before serving give the dip a stir then add the whipped cream and crushed cookies.
FAQ
This dip is served cold.
Store in the fridge in an airtight container up to 4 days, noting the expiration date of your ingredients.
Yes! You can make this ahead of time and will allow the flavors to develop even more. You can prep the dip up to 2-3 days in advance and do not top with the Cool Whip or crushed gingersnaps yet. Just before serving give the dip a stir then add the toppings and enjoy! (Please note the expiry date of the cream cheese and yogurt for the length of time to make ahead).
Yes! Place the dip in an airtight container without the cool whip or crushed gingersnaps on top (leave some space at the top as the dip will expand when frozen. You can keep in the freezer for up to 2 months. Thaw it in the refrigerator overnight, then stir it well before serving. Then top with the Cool Whip (or whipped cream) and crushed gingersnaps and enjoy!
This recipe is vegetarian.
For a gluten free recipe serve with apple slices and gluten free cookies to dip.
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Enjoy!
- Sab
Pumpkin Pie Dip
Ingredients
- 8 ounces cream cheese (at room temperature (1 brick))
- 1 cup powdered sugar
- 15 ounce pumpkin puree (1 can, see notes below)
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla
- 1 teaspoon pumpkin spice (also called pumpkin pie spice, or ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger and a pinch of allspice)
- ½ teaspoon cinnamon
- ¼ cup Gingersnaps (crushed, optional for garnish or graham crackers)
- ½ cup Cool Whip (or whipped cream)
For Serving to Dip
- Graham Crackers
- Nila Wafers
- Apple slices
- Gingersnaps
Instructions
- In a large bowl, using an electric handheld mixer on medium speed, beat the room temperature 8 ounces cream cheese and 1 cup powdered sugar together until smooth and creamy.
- Add in the 15 ounce pumpkin puree, ¼ cup plain Greek yogurt, 1 teaspoon vanilla, 1 teaspoon pumpkin spice and ½ teaspoon cinnamon. Beat on medium speed until everything is well combined and the dip is smooth.
- You can chill the dip to thicken slightly and allow the flavors to develop, or serve it right away. Once chilled for about 10 minutes you can taste the dip and add an additional pinch of cinnamon or pumpkin spice to your liking if needed.
- Transfer the dip to a serving bowl. Spoon the ½ cup Cool Whip (or whipped cream) on top of the dip and sprinkle the crushed ¼ cup Gingersnaps on top.
- Serve with Graham Crackers, Nila Wafers, Apple slices, and Gingersnaps to dip and enjoy!
Notes
Nutrition
Tony says
This is delicious and so easy to make. Thank you.