This pumpkin pie dip is creamy, fluffy, and tastes like pumpkin pie filling you can scoop with a cookie. Cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice are beaten smooth and then folded with whipped topping, so the dip turns light and airy. It takes about 10 minutes, and there is no baking.
It is one of the easiest fall dessert dips for Thanksgiving, a potluck, or a snack board, and you can make it up to 2 days ahead. If you are planning a full table, see our 30 Thanksgiving appetizers, and for a savory pumpkin option, try the pumpkin whipped feta dip.
Why you will like this sweet fall dip
- No-bake. Beat, fold, and chill. The oven stays free.
- Fluffy and light. The whipped topping makes it airy, not heavy like a cheesecake.
- Make ahead. It keeps for 2 days in the fridge, and the flavor deepens as it sits.
- Great with many dippers. Gingersnaps, graham crackers, apple slices, and pretzels all work.
Ingredients for pumpkin pie dip
- 8 ounces cream cheese, softened. Full-fat block cream cheese gives the best texture.
- 1 cup pumpkin puree. Plain canned pumpkin, not pumpkin pie filling.
- 3/4 cup powdered sugar. It dissolves smoothly into the cream cheese.
- 1 1/2 teaspoons pumpkin pie spice. Plus a pinch for the top.
- 1 teaspoon vanilla extract.
- 1 cup whipped topping, thawed. Such as an 8 ounce tub of whipped topping, folded in at the end.
- To serve: gingersnaps, graham crackers, apple slices, and pretzel crisps.
How to make pumpkin pie dip
Step 1: Beat the base
In a large bowl, beat the softened cream cheese with a hand mixer for 1 to 2 minutes, until smooth with no lumps.
Step 2: Add the pumpkin and sugar
Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla. Beat on medium for 1 more minute, scraping the bowl, until smooth and creamy.
Step 3: Fold in the whipped topping
Gently fold in the whipped topping with a spatula until no streaks remain. Do not beat it, or the dip will lose its fluffiness.
Step 4: Chill and serve
Spoon the dip into a serving bowl, swirl the top, and sprinkle with a pinch of pumpkin pie spice. Chill for at least 30 minutes, then serve with gingersnaps, graham crackers, and apple slices.
Tips for the best pumpkin dip
- Soften the cream cheese completely. Cold cream cheese leaves lumps that do not beat out.
- Use plain pumpkin puree. Pie filling is already sweetened and spiced.
- Fold the whipped topping in by hand to keep the dip fluffy.
- Chill the dip for at least 30 minutes so it firms up and the spices bloom.
- Serve it cold, and keep it chilled if it will sit out. Do not leave it out for more than 2 hours.
Variations
- Caramel. Swirl a little caramel sauce on top.
- Crunch. Add crushed gingersnaps or chopped pecans on top.
- Less sweet. Use 1/2 cup powdered sugar instead of 3/4 cup.
- Maple. Replace 2 tablespoons of the powdered sugar with maple syrup.
Storage and make-ahead
Store the dip in an airtight container in the fridge for up to 2 days. Stir gently before serving. I do not recommend freezing it, because the texture turns watery once thawed.
Frequently asked questions
Can I use pumpkin pie filling?
No. Pie filling is sweetened and spiced, and the dip will taste too sweet. Use plain pumpkin puree.
Can I make it without whipped topping?
You can fold in 1 cup of freshly whipped cream instead. The dip will be a little softer, so chill it well.
What do I serve with pumpkin pie dip?
Gingersnaps, graham crackers, apple slices, and pretzel crisps are the best choices.
Is this a dessert or an appetizer?
It works as both. It is a sweet dip, so serve it on the dessert table or next to the savory appetizers.
More fall dips and desserts
For another sweet dip, try the gingerbread cheesecake dip. For a fall dessert with pumpkin, see the pumpkin blender cottage cheese cheesecake or the cozy apple crisp.
Pumpkin Pie Dip
Ingredients
- 8 oz cream cheese softened
- 1 cup pumpkin puree plain, not pie filling
- 3/4 cup powdered sugar
- 1 1/2 teaspoons pumpkin pie spice plus a pinch for the top
- 1 teaspoon vanilla extract
- 1 cup whipped topping thawed
To serve
- gingersnaps, graham crackers, apple slices, and pretzel crisps
Method
- In a large bowl, beat the softened cream cheese with a hand mixer for 1 to 2 minutes, until smooth with no lumps.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla. Beat on medium for 1 more minute, scraping the bowl, until smooth and creamy.
- Gently fold in the whipped topping with a spatula until no streaks remain. Do not beat it.
- Spoon the dip into a serving bowl, swirl the top, and sprinkle with a pinch of pumpkin pie spice. Chill for at least 30 minutes and serve with gingersnaps, graham crackers, and apple slices.
Notes
- Use plain pumpkin puree, not pie filling, and soften the cream cheese completely.
- Fold the whipped topping by hand to keep the dip fluffy.
- Make ahead: keeps up to 2 days in the fridge. Stir gently before serving. Do not freeze.
- Do not leave the dip out for more than 2 hours.