Creamy Pumpkin Pie Dip

Pumpkin pie dip is a light, creamy, no bake dip that tastes like the filling of a pumpkin pie. Cream cheese, pumpkin puree and warm spices are beaten together and folded into whipped cream, so the texture is fluffy and smooth instead of heavy.

You serve it with vanilla wafers, graham crackers, gingersnaps or apple slices. It takes about 10 minutes to make, needs no oven and works well for fall parties, potlucks and holiday tables.

Ingredients

Dip

• 8 ounces (225 g) full fat cream cheese, softened
• 1 cup (240 g) pumpkin puree
• 3/4 cup (90 g) powdered sugar
• 2 tablespoons maple syrup
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon, plus extra for dusting
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup (240 ml) cold heavy cream

Why You’ll Love This Pumpkin Pie Dip

• It tastes like pumpkin pie, and you do not need a crust or an oven.
• The whipped cream makes it light and fluffy, so it feels less heavy than a cheesecake dip.
• It takes about 10 minutes, and it gets better after an hour in the fridge.
• It works for a crowd, and guests can dip whatever they like.

Ingredient Notes

Cream cheese: Use full fat block cream cheese. The tub kind has more water and makes the dip loose. Let the block soften at room temperature for 30 minutes, because cold cream cheese leaves small lumps that do not disappear when mixed.

Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices and will upset the balance. If the puree looks watery, blot it with a paper towel or press it in a sieve for a few minutes. Extra water thins the dip.

Heavy cream: The cold cream is whipped to stiff peaks and folded in, which lightens the dip. You can use 1 cup of whipped topping from a tub instead, but read the label first, since some products contain gelatin. Real whipped cream gives a cleaner flavor.

Powdered sugar: Powdered sugar dissolves smoothly and keeps the dip free from grit. Granulated sugar stays grainy in a no bake dip, so do not swap it.

Spices: A pumpkin pie spice blend is the simplest option. To make your own, mix 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg and a pinch of cloves. Fresh spices make a clear difference, so replace any that are over a year old.

Dairy: This recipe is vegetarian, but it is not vegan, because it uses cream cheese and heavy cream.

How to Make Pumpkin Pie Dip

Place the softened cream cheese in a large bowl and beat it with a hand mixer on medium speed for about 1 minute, until smooth and creamy. Scrape the sides of the bowl.

Add the pumpkin puree, powdered sugar, maple syrup, pumpkin pie spice, cinnamon, vanilla and salt. Beat until smooth, about 1 to 2 minutes. This is the first step where a mistake ruins the dip. If the cream cheese is cold, small lumps stay in the mixture, and no amount of beating will fix them afterward.

In a separate bowl, whip the cold heavy cream with the mixer until it forms stiff peaks. Chill the bowl and the beaters for 10 minutes first to help it whip faster. The second step that matters is the whipping. If you stop at soft peaks, the dip turns loose, and if you go past stiff peaks, the cream turns grainy.

Fold the whipped cream into the pumpkin mixture in two additions with a spatula. Use gentle strokes from the bottom of the bowl to the top, until no white streaks remain. Do not stir, because stirring knocks out the air.

Spoon the dip into a shallow serving dish and swirl the top with the back of a spoon. Dust with a little cinnamon, and place a few vanilla wafers on top if you like.

Refrigerate for at least 1 hour so the dip firms up and the flavors blend. Serve with vanilla wafers, graham crackers, gingersnaps or apple slices.

Tips for Success

• Use a wide, shallow dish. It gives you more surface to dip into and looks better on a table.
• Chill the dip for at least an hour. It thickens and tastes more like pie after resting.
• Taste before chilling and adjust the sweetness and spice. The flavor gets slightly milder when the dip is cold.
• Toss apple slices in a little lemon juice, so they do not brown on the platter.
• Serve the dip in a bowl set over a larger bowl of ice if it will sit out for a long time.

Storage

Fridge: Cover the dip and store it for up to 4 days. Stir it gently before serving if it looks separated.

Make ahead: You can make it up to 2 days ahead. Add the dusting of cinnamon and cookies just before serving, so they stay crisp.

Freezer: This dip does not freeze well. The texture turns grainy after thawing.

Serving: Because it contains dairy, do not leave the dip out at room temperature for more than 2 hours.

FAQ

Can I make pumpkin pie dip without whipped cream?

Yes. Skip the cream and add 1/2 cup of plain Greek yogurt or sour cream for a thicker, tangier dip. It will be denser and less fluffy than the whipped version.

What should I serve with pumpkin pie dip?

Vanilla wafers, graham crackers, gingersnaps, pretzels, apple slices and pear slices all work. A mix of sweet and slightly salty dippers is a good choice.

Why is my dip runny?

The pumpkin puree may have been watery, the cream may have been underwhipped or the cream cheese may have been the tub kind. Blot the puree, whip the cream to stiff peaks and use block cream cheese. Chilling for an hour also helps.

Can I make it dairy free?

You can use dairy free cream cheese and a whipped coconut cream. The flavor and texture will change, so taste and adjust the sweetness. The recipe as written contains dairy.

Is pumpkin pie dip gluten free?

The dip has no wheat. Serve it with apple slices, pear slices or gluten free cookies to keep the whole plate gluten free.