Pumpkin Pie Dip
Holiday parties like Halloween, Thanksgiving, and Christmas are right around the corner, and my Pumpkin Pie Dip is the dessert you will want on your table. This easy pumpkin dip is made with just 6 ingredients: pumpkin puree, cream cheese, sugar, pumpkin spice, whipped topping, and vanilla pudding. I mix everything together and serve it with gingersnap cookies, fruit slices, or graham crackers for a sweet and creamy holiday treat.
I have hosted so many parties over the years, and one thing I always make sure to have on the table are dips. They are easy to prepare and perfect for bringing everyone together to chat and enjoy the food while getting to know each other better. My dill pickle dip and taco dip are usually the stars of the table, along with other small bites, of course. And now, I am adding a sweet version to the dip lineup. Since it is fall, what could be better than making a creamy and delicious pumpkin pie dip?
Table of contents
Well, to my surprise, it came out so good that I now call it a must-try recipe. With just 6 simple ingredients and 10 minutes, you can make this creamy no-bake pumpkin dip for your family to enjoy any time of day. It is so easy to make and such a fun way to get the kids to snack on fresh fruit instead of candy. With this recipe, everyone can enjoy a sweet treat with whatever they love to dip. After all, it is pumpkin season, and I am sure this will become a dish your family and friends will love.
Why you will love this recipe
- Just 10-minute and it is done: I can make this creamy pumpkin dip in no time using ingredients I already have at home since I make a lot of pumpkin treats. It is the perfect sweet and easy dessert to enjoy after a long busy day.
- Holiday favorite at my house: I make this dip for every holiday party, and it never lasts long. Everyone crowds around the bowl, dipping and chatting, and that is when I know it was worth making.
- Pumpkin pie in a bowl: The mix of the puree, cream cheese, and pudding creates a smooth and rich dip that tastes just like pumpkin pie. It is my favorite fall dessert when I want a pumpkin flavor without baking.
- Snack and share treat: I love serving it with gingersnaps, graham crackers, or apple slices, and the kids always jump in first. It is a fun way to share a sweet treat together as a family.
What you will need
- Pumpkin: I use canned pumpkin puree to save time, but homemade pumpkin puree works great too.
- Pudding: I like using JELL-O instant vanilla pudding mix because it makes the dip smooth and creamy.
- Sugar: Powdered sugar is my go-to since it mixes in easily and keeps the dip light and fluffy.
- Pumpkin pie spice: I usually add about 1 1/2 teaspoons, but sometimes I make my own mix from scratch.
- Whipped topping: I use a tub of Cool Whip for quick prep, but homemade whipped cream works fine too.
- Cream cheese: I make sure the cream cheese is softened so it blends smoothly with the other ingredients.
How do you make
1. Mix: I start by adding the sugar, spice, pudding mix, and pumpkin puree to a large bowl. Then, I whisk everything together until it is completely blended.
2. Beat the cream cheese: I add the softened cream cheese to the bowl and beat it in until the mixture is creamy.
3. Stir in the topping: I gently fold in the whipped topping until everything is light, fluffy, and fully combined.
4. Chill the dip: I cover the bowl and refrigerate the pumpkin dip for at least one hour before serving so it sets nicely.
Expert tip
Chilling the dip is key
Since by now I already consider myself the queen of dips after making so many, my best advice is to let this one chill as long as you can before serving. When it rests in the fridge for about an hour, the texture becomes smooth and creamy, and the flavors blend perfectly. I usually make it early in the day so it is ready by dessert time, and everyone always enjoys how rich and refreshing it tastes.
More tips to consider:
- If your puree is cold, let it come to room temperature before adding it to the rest of the ingredients.
- I always let my cream cheese soften before mixing so the dip blends smooth and creamy.
- When using homemade puree, be sure to squeeze out the excess moisture before using it.
- If I want a stronger fall flavor, I add a little extra pumpkin pie spice or even a pinch of cinnamon on top before serving.
- If I ever run out of cream cheese, I simply use sour cream instead. It still makes the dip creamy and adds a nice tangy flavor that works perfectly with the pumpkin.
Recipe variations and add-ins:
- Chocolatey: I like adding 2 tablespoons of cocoa powder or a bit of melted chocolate for a rich flavor that makes this dip extra indulgent.
- Maple sweet pumpkin: I swap some of the sugar for maple syrup, and it brings a deep sweetness that tastes just like fall.
- Crunchy: I stir in about 1/4 cup of crushed pecans or walnuts for a bit of crunch that makes every scoop satisfying.
- Pumpkin latte style: I mix in a teaspoon of instant coffee to give it a warm pumpkin spice latte flavor I really love.
- Caramel pumpkin swirl: I drizzle caramel sauce over the top before serving, and it makes the dip so creamy and sweet that no one can resist.
Serving suggestions:
When I make this pumpkin dip for fall gatherings, I like to serve it with a big platter of ginger snaps and fresh apple slices. The mix of sweet and spiced flavors works so well, and everyone from the kids to the grandparents always enjoys it. For brunch, I sometimes pair it with my pumpkin cheesecake pancakes, and my kids go crazy for that combo. I cannot blame them, it is such a sweet way to start the day.
During Halloween parties, I love making a batch of Halloween cookie dough truffles to serve next to this dip. The two treats together are always a favorite at the dessert table. For Thanksgiving, I sometimes add my homemade vanilla wafers to the spread, and they are perfect for dipping.
How to store leftovers:
- Store: I keep the pumpkin dip in an airtight container in the fridge, and it stays fresh for up to 4 days.
- Freeze: If I have extra, I let it come to room temperature first, then store it in a freezer bag for up to 3 months.
- Thaw: When I am ready to serve it again, I thaw it overnight in the fridge and give it a quick re-whip before serving.
Frequently asked questions
If I do not have pumpkin puree, I make my own or use pureed sweet potato or butternut squash instead. I never use pumpkin pie filling since it already has sugar and spices like cloves, nutmeg, ginger, and cinnamon. Pure pumpkin puree is just 100% pumpkin, which keeps the flavor clean and lets me season it my way.
I always let my cream cheese sit on the counter for a bit before mixing so it softens nicely. Once it is soft, everything blends together easily, and the dip comes out so creamy that I barely need to use the mixer.
Absolutely. I like to taste the mixture before chilling and then add a little extra powdered sugar or spice depending on what I am in the mood for. Sometimes, I even add a drizzle of maple syrup for a deeper sweetness that tastes like fall.
More easy pumpkin recipes:
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Pumpkin Pie Dip
Ingredients
- 15 oz can pumpkin puree
- 3.4 oz package JELL-O Vanilla Flavor Instant Pudding
- 1/4 cup powdered sugar
- 1 ½ teaspoons pumpkin pie spice
- 8 oz COOL WHIP thawed
- 8 oz cream cheese
Instructions
- In a large bowl mix pumpkin, dry pudding mix, sugar, and spice in a large bowl with whisk until blended.
- Beat in cream cheese, scrape the sides and bottom of the bowl.
- With a spatula stir in COOL WHIP.
- Cover and refrigerate for 1 hour.
- Serve topped with a sprinkle of cinnamon and pumpkin candies.
Video
Notes
Chilling the dip is key
Since by now I already consider myself the queen of dips after making so many, my best advice is to let this one chill as long as you can before serving. When it rests in the fridge for about an hour, the texture becomes smooth and creamy, and the flavors blend perfectly. I usually make it early in the day so it is ready by dessert time, and everyone always enjoys how rich and refreshing it tastes.More tips to consider:
- If your puree is cold, let it come to room temperature before adding it to the rest of the ingredients.
- I always let my cream cheese soften before mixing so the dip blends smooth and creamy.
- When using homemade puree, be sure to squeeze out the excess moisture before using it.
- If I want a stronger fall flavor, I add a little extra pumpkin pie spice or even a pinch of cinnamon on top before serving.
- If I ever run out of cream cheese, I simply use sour cream instead. It still makes the dip creamy and adds a nice tangy flavor that works perfectly with the pumpkin.
It would be my first time if I tried making this yummy dip. I wonder what to pair it with.
this is perfect for the season! I will definitely give this a try
I always dread dealing with leftovers after cooking or baking. Thanks for showing us how
This is a pretty cool recipe and love this idea for dipping fruit slices and more. Thank you for sharing and pinning this one too to my Pinterest boards 😉
Such an easy and delicious recipe 😍 I’ll have to give this yummy pumpkin pie dip a try!
I love this recipe! It’s easy to follow. I am excited to try this!
I love a good dip but I’ve never had pumpkin pie dip before. Looks delish!
Wow, another great treat from you! I’m always amazed with your yummy and unique recipes!
Super easy and super delicious and no bake. My kids will handle it themselves. Everything mentioned is so yummy.
I don’t think I’ve ever tried a dip like this before. Fantastic recipe to try this time of the year!
This is one of my favorite dips, especially this fall season.
This recipe of yours is so delicious and creamy, I can’t wait to make this!
This was amazing! It was so easy to prepare and the family loved it. I can’t wait to make it again!!