Pumpkin Pie Dip Recipe

This creamy Pumpkin Pie Dip is made with smooth cream cheese, pumpkin puree, confectioners’ sugar, and warm pumpkin pie spice. The result is a rich and fluffy no-bake dessert that has all the spiced flavor of a traditional pie without any of the baking. Perfect for any fall gathering or holiday potluck, this easy recipe serves 10 to 12 people.

Pumpkin Pie Dip Ingredients

• Two 8-ounce packages cream cheese, at room temperature
• 1 tablespoon pumpkin pie spice
• 1 1/2 cups plus 1 tablespoon confectioners’ sugar, divided
• One 15-ounce can pumpkin puree
• 1 tablespoon pure vanilla extract
• Pinch of kosher salt
• 1/2 cup heavy cream
• 1 tablespoon cinnamon sugar
• One 1-pound box ginger cookies, for serving

How To Make Pumpkin Pie Dip

1. Beat the cream cheese: In a medium bowl, use an electric mixer on high speed to beat the room-temperature cream cheese until it is light and fluffy, about 2 minutes.
2. Add spices and sugar: Add the pumpkin pie spice and 1 1/2 cups of the confectioners’ sugar to the bowl. Beat on medium speed until everything is well combined, which takes about 1 minute.
3. Mix in the pumpkin: Add the pumpkin puree, vanilla extract, and salt to the bowl. Continue to beat until the mixture is fully combined and smooth, about 1 more minute.
4. Chill the dip: Transfer the pumpkin mixture to a 9-inch pie plate and spread it evenly. Cover the plate with plastic wrap and refrigerate for at least 2 hours, or up to overnight, to allow the dip to set.
5. Prepare the topping: Just before serving, pour the heavy cream into a medium bowl. Beat it with an electric mixer on high speed until soft peaks form, about 2 minutes. A soft peak is when the cream holds its shape but the tip flops over when you lift the beaters. Add the remaining 1 tablespoon of confectioners’ sugar and beat briefly to combine.
6. Garnish and serve: Remove the chilled dip from the refrigerator. Dollop the whipped cream in a circle around the edge of the dip. Sprinkle the top with cinnamon sugar and serve immediately with ginger cookies for dipping.

Recipe Tips

• Use Room Temperature Cream Cheese: This is the most important step for a smooth, creamy dip. If your cream cheese is cold, it won’t beat properly and will leave small lumps in your dip. Set it on the counter for about an hour before you begin.
• Don’t Skip the Chilling Time: Refrigerating the dip for at least two hours is essential. This allows the flavors to blend together and helps the dip firm up to the perfect consistency for dipping.
• Use Pure Pumpkin Puree: Be sure to grab a can of 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which will make your dip too sweet.
• Check Your Whipped Cream: For the topping, beat the cream only until soft peaks form. If you overbeat it, the cream will become stiff and grainy. Soft peaks are smoother and easier to dollop onto the dip.

What To Serve Pumpkin Dip

This Pumpkin Pie Dip is perfect for serving with ginger cookies, as their spicy flavor is a classic match for pumpkin. You can also offer a variety of other dippers, such as graham crackers, vanilla wafers, crisp apple slices, or pretzels for a delicious sweet and salty combination.

How To Store Pumpkin Dip Leftovers

• Refrigerate: Store any leftover dip in an airtight container in the refrigerator for up to 5 days. Note that the whipped cream topping may become a bit watery after the first day.
• Freeze: Freezing is not recommended for this recipe. The texture of the cream cheese can become grainy and separate after being frozen and thawed. This dip is best enjoyed fresh.

Pumpkin Pie Dip Nutrition Facts

• Calories: 250 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 180mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 3g

Frequently Asked Questions

• Can I make this dip ahead of time? Yes, this is an excellent make-ahead recipe. You can prepare the dip (without the whipped cream topping) up to 24 hours in advance. Keep it covered in the refrigerator, then whip the cream and add the topping just before you serve it.
• Can I use low-fat cream cheese? You can, but the final dip will not be as rich, thick, or creamy. For the best flavor and texture, full-fat block-style cream cheese is highly recommended.
• What can I use if I don’t have pumpkin pie spice? If you don’t have pumpkin pie spice, you can easily make your own. For this recipe, combine 1/2 teaspoon of cinnamon, 1/4 teaspoon of ground ginger, 1/8 teaspoon of ground nutmeg, and a small pinch of ground cloves.
• Why is confectioners’ sugar used instead of regular sugar? Confectioners’ (or powdered) sugar is used because it is very fine and contains cornstarch, which helps it dissolve instantly into the cream cheese. Using regular granulated sugar would result in a gritty texture.

Try More Recipes:

• Pumpkin Apple Pie Recipe
• Mini Pumpkin Cupcakes with Chocolate Frosting Recipe
• Spiced Pumpkin Bars With Cream Cheese Icing Recipe