If you love the cozy flavors of pumpkin pie but want something quick, this creamy Pumpkin Pie Dip is your new go-to. It comes together in minutes, tastes like dessert, and is perfect for dipping apples, cookies, and graham crackers.
Pumpkin Pie Dip
Equipment
- 2 Mixing Bowls
- 1 Hand mixer or whisk
- 1 Spatula
- 1 Measuring cups and spoons
Ingredients
Pumpkin Pie Dip
- 8 oz cream cheese softened at room temperature
- 1 cup pumpkin puree canned; do not use pumpkin pie filling
- 0.5 cup powdered sugar
- 2 tbsp maple syrup or honey; adjust to taste
- 1 tsp vanilla extract
- 1.5 tsp pumpkin pie spice
- 1 pinch fine sea salt
- 1 cup heavy cream cold; whip to soft peaks (or use 2 cups whipped topping)
Garnish (optional)
- crushed graham crackers for garnish
- ground cinnamon for dusting
- chopped pecans for garnish
- caramel sauce drizzle on top
Instructions
Make the Dip
- Let the cream cheese sit out for 20 to 30 minutes so it blends smoothly without lumps. To speed it up, cut it into cubes.
- In a cold bowl, whip the heavy cream to soft peaks with a hand mixer on medium-high, about 2 to 3 minutes. Set aside. If using whipped topping, skip this step.
- In a separate bowl, beat cream cheese, powdered sugar, and maple syrup (or honey) until fluffy and smooth, 1 to 2 minutes. Scrape the bowl.
- Mix in pumpkin puree, vanilla, pumpkin pie spice, and a pinch of salt until fully combined and silky.
- Gently fold the whipped cream (or whipped topping) into the pumpkin mixture just until no streaks remain to keep it airy.
Chill & Serve
- Cover and chill for at least 30 minutes to let the flavors set. Before serving, add a sprinkle of cinnamon, crushed grahams, or chopped pecans if desired.
- Transfer to a serving bowl and set out with dippers like graham crackers, gingersnaps, pretzels, or apple slices. Stir briefly if it has been sitting.
Notes
Nutrition
Why You’ll Love This Pumpkin Pie Dip
- Ready in 10 minutes with simple pantry ingredients.
- No bake and make-ahead friendly for easy entertaining.
- Ultra creamy with real pumpkin and warm spices.
- Perfect for fall parties, holidays, or after-school snacking.
- Easy to customize with light, dairy-free, or low-sugar swaps.
Pumpkin Pie Dip Ingredients & Substitutions
- 8 oz cream cheese, softened at room temperature. Substitute: light cream cheese or 4 oz cream cheese plus 1/2 cup plain Greek yogurt for a lighter dip.
- 1 cup canned pumpkin puree. Do not use pumpkin pie filling, which is pre-sweetened and spiced.
- 1/2 cup powdered sugar. Substitute: 1/3 cup brown sugar for deeper caramel notes, or powdered erythritol for lower sugar.
- 2 tbsp maple syrup or honey. Adjust to taste for sweetness.
- 1 tsp vanilla extract for warmth.
- 1 1/2 tsp pumpkin pie spice. Substitute: 1 tsp cinnamon + 1/4 tsp ground ginger + 1/8 tsp nutmeg + 1/8 tsp cloves.
- Pinch fine sea salt to balance sweetness.
- 1 cup cold heavy cream, whipped to soft peaks, or 2 cups whipped topping. Dairy-free: use a coconut whipped topping.
- Optional garnish: crushed graham crackers, a dusting of cinnamon, chopped pecans, or a drizzle of caramel.
Step-by-Step Instructions to Make Pumpkin Pie Dip
Soften the Cream Cheese
Let the cream cheese sit out for 20 to 30 minutes so it blends smoothly without lumps. If you are short on time, cut it into cubes to speed this up.
Whip the Cream
In a cold bowl, whip the heavy cream to soft peaks using a hand mixer on medium-high, about 2 to 3 minutes. Set aside. If using whipped topping, skip this step.
Beat the Cream Cheese and Sweeteners
In a separate bowl, beat cream cheese, powdered sugar, and maple syrup until fluffy and smooth, 1 to 2 minutes. Scrape the bowl so no lumps remain.
Add Pumpkin, Vanilla, and Spices
Mix in pumpkin puree, vanilla, pumpkin pie spice, and a pinch of salt until fully combined and silky.
Fold in the Whipped Cream
Gently fold the whipped cream or whipped topping into the pumpkin mixture using a spatula. Fold just until you no longer see streaks to keep it airy.
Chill and Garnish
Cover and chill for at least 30 minutes to set the flavors. Before serving, sprinkle with cinnamon, crushed grahams, or chopped pecans if you like.
Serve
Transfer to a serving bowl and set out with dippers. Refresh with a quick stir if it has been sitting.
Tips for Success
- Use room temperature cream cheese for the smoothest texture.
- Whip cream when it is very cold so it fluffs quickly.
- Fold gently to keep the dip light instead of dense.
- Taste and adjust sweetness or spice to your preference.
- Chill at least 30 minutes so the flavors bloom and the dip thickens slightly.
Variations of Pumpkin Pie Dip
- Cheesecake Style: Add 2 tbsp instant vanilla pudding mix for extra thickness.
- Lighter Greek Yogurt: Replace half the cream cheese with 1/2 cup plain Greek yogurt.
- Dairy-Free: Use dairy-free cream cheese and coconut whipped topping.
- Salted Caramel: Swirl 2 tbsp caramel sauce on top and finish with flaky salt.
- Spiced Chai: Add 1/4 tsp cardamom and a pinch of black pepper for chai vibes.
- Bourbon Kiss: Stir in 1 tsp bourbon or spiced rum for adults only.
Serving Suggestions: What to Pair with Pumpkin Pie Dip
- Dippers: Graham crackers, gingersnaps, vanilla wafers, cinnamon pita chips, pretzels, apple slices, pear slices, or strawberries.
- Drinks: Hot apple cider, chai tea, pumpkin spice latte, or a simple cup of coffee.
- Party Board: Nestle the dip in a pumpkin or small baking dish and surround with mixed dippers for a festive platter.
Storage & Reheating Instructions
Store in an airtight container in the fridge for 3 to 4 days. Stir before serving. This dip is meant to be enjoyed chilled, so do not reheat. Freezing is not recommended because dairy can separate, but if you must, freeze up to 1 month and thaw slowly in the fridge, then whisk gently. For food safety, keep out at room temperature no longer than 2 hours.
Memories Made Around the Table
I first made this on a crisp October afternoon when friends dropped by unexpectedly. We stood around the kitchen island, dipping apple slices and laughing while the leaves tumbled outside. It is the kind of easy recipe that turns a quick hello into an evening of stories.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
I recommend pure pumpkin puree only. Pumpkin pie filling is pre-sweetened and spiced, which will make the dip overly sweet and throw off the flavor balance.
How do I make the dip thicker?
Chill longer, add 2 tbsp instant vanilla pudding mix, or beat in an extra 2 to 4 oz cream cheese. You can also reduce or skip the maple syrup for a firmer texture.
Can I make Pumpkin Pie Dip ahead?
Yes. Make it up to 24 hours in advance and refrigerate. Give it a gentle stir before serving and garnish right before guests arrive.
How can I make it dairy-free or vegan?
Use dairy-free cream cheese and coconut whipped topping, and sweeten with maple syrup. The texture stays creamy and the flavor is still rich and pumpkiny.
How long can it sit out at a party?
No more than 2 hours. After that, return it to the fridge for at least 30 minutes before setting it back out.
Final Thoughts
This Pumpkin Pie Dip tastes like your favorite slice, only lighter, fluffier, and ready in minutes. Keep the ingredients on hand, and you are always one quick whisk away from a cozy fall treat.