Creamy, Delicious Pumpkin Pie Dip
This creamy pumpkin pie dip blends cream cheese with warm fall spices, giving you all the flavors of classic pumpkin pie in a party-ready treat.
A Perfect Fall Dessert for Pumpkin Lovers
If there’s one thing I look forward to every fall season, it’s pumpkin recipes. Between pumpkin bread, a nice, warm pumpkin spice latte, and good ol’ pumpkin pie, there’s no shortage of ways to enjoy that classic flavor. But when you want something quick and creamy, nothing compares to Pumpkin Pie Dip!
It tastes almost like our Pumpkin Cream Cheese Pie, sweet, spiced, and velvety smooth, but without the oven or the wait. With just a handful of simple ingredients, you’ll have a creamy pumpkin pie dip that’s perfect for dipping gingersnaps, apple slices, or even vanilla wafer cookies.
It’s so good that you can make it for low-key fall gatherings, Halloween parties, or Thanksgiving, and it’ll always blend right in!
Ingredients
- Cream cheese, softened
- Confectioner’s sugar
- Canned pumpkin
- Cinnamon
- Ginger
Our Easy Pumpkin Pie Dip Recipe (Step-by-Step)
Step 1: Whip the Cream Cheese
In a large mixing bowl, beat softened cream cheese and powdered sugar with a hand mixer or stand mixer until smooth and creamy. This helps avoid lumps later.
Step 2: Add Pumpkin and Spices
Mix in the canned pumpkin puree, ground cinnamon, and ginger. Blend until everything is well combined.
Step 3: Chill & Serve
Cover the bowl and refrigerate for at least 30 minutes. Chilling helps the flavors mingle together and makes the dip extra refreshing.
That’s it! Three easy steps to what’ll be the best part of that fall meal!
What to Serve with Pumpkin Pie Dip
One of the best parts of this recipe is choosing your dippers. A few good options include:
- Gingersnap cookies (a classic!)
- Apple slices or caramel apple slices
- Vanilla wafers or vanilla wafer cookies
- Cinnamon graham crackers
- Biscoff cookies
More than a dip: Spread it over toast, bagels, or muffins for a sweet morning treat, or layer it with crushed cookies and whipped cream to make a quick trifle. You can even spoon it into mini cups and top with granola for a fall-inspired parfait, if you’re feelin’ fancy!
Basically, if it pairs well with pumpkin spice, it’s fair game.
Scaling the Recipe
If you’re making this Pumpkin Pie Dip for more than just a few people, it’s super easy to double (or even triple) the recipe! Just keep the ratios the same and mix everything in a large bowl or stand mixer so it blends evenly. One batch makes about 4 servings, so for a holiday party or potluck, go ahead and scale up.
Just remember that this dip disappears quickly, so making extra is never a bad idea!
Frequently Asked Questions
It’s best to stick with canned pumpkin puree. Pumpkin pie filling is already sweetened and spiced, which can make your dip too heavy.
Can I make this dip ahead of time?
Yes! In fact, it tastes even better after chilling for a few hours. Just keep it in the fridge in an airtight container until serving.
What’s the best way to make this dip extra fluffy?
Fold in Cool Whip or whipped heavy cream. It adds airiness and makes it taste almost like pumpkin mousse.
How long does pumpkin pie dip last?
Stored properly, it’ll keep in the fridge for 2–3 days. Just give it a quick stir before serving.
Ingredients
- 8 ounces cream cheese softened
- 2 cups confectioner’s sugar
- 15 ounce can pumpkin
- 1 +1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
Instructions
- In large bowl, beat cream cheese and confectioner’s sugar until creamy.
- Add pumpkin, cinnamon, and ginger.
- Beat until well blended. Cover and chill until ready to serve.
Here is an idea that I saw on FB recently, and could be implemented year round. Gather sample size personal items/hotel items/freebies received in the mail and add things such as cheese and crackers, fruit cups, chewing gum, bottled water, prepaid phone cards, new socks, gift card to Burger King in a small amount, comb or brush, small bible or program from your church with contact information, etc. Put it in a gallon size zip lock bag and hand it out to the homeless people if you are unsure about giving money to a stranger. This way you are in control of how your donation is spent.
A great holiday treat, Christy. Our recipe only uses one cup of powdered sugar and adds nutmeg, cloves, and vanilla, but I’m sure this is equally tasty. Try it with slices of firm pears for another variation.
Can the 2 cups confectioner’s sugar be replaced with an equal measure of Splenda?
I haven’t ever tried it but I can’t see why not!
This story touched my heart. I hope no little Angel will ever be left hanging on the
Christmas tree. What a beautiful lesson this young lady is teaching her son.
We all need to be doing our part to help others.
Thank you for the recipe.
Thank you so much for the reminder that we need to give more 🙂
I made your herb quiche last night from your magazine, and it was great! Thanks 🙂
I am so glad to hear that you liked it!!
Funny, I just bought that same Cinnamon wondering if I could find ways to use it!
Thanks again for everything you do. I loved today’s message. So sorry I missed your Birmingham signing.
I hate you missed it too Karen, hopefully another time!
Can I say cinnamon Teddy graham’s?? Tiny bits of dipping goodness.