Pumpkin Pie Dip
Pumpkin Pie Dip is a fun, no-bake way to enjoy that cozy pumpkin pie flavor without turning on the oven. This dip comes together in minutes and is perfect for gatherings or an easy sweet treat at home. With simple ingredients, it’s a fuss-free way to bring pumpkin season to your table without bothering to turn on the oven.
If you love the taste of pumpkin pie, you’ll enjoy this creamy dip with hints of cinnamon, vanilla, and a little tang from cream cheese. It’s smooth, rich, and just sweet enough, making it great for pairing with cookies, crackers, or fruit.
This is the kind of dessert that works anytime you need something quick and satisfying. It’s easy to whip up for parties, family movie night, or when you’re just craving a little something sweet.
Like cannoli dip, this pumpkin pie dip is simple to make and always a hit. People will keep coming back for more, so you might want to make a double batch! And if this is the pumpkin pie substitute you’re looking for well try these Pumpkin Protein Balls.
What You Need For Pumpkin Pie Dip
Once you shop for these ingredients, you’ll have everything ready in your kitchen to mix this dip up anytime. No last-minute store runs needed, it’s that easy. Need a shopping list AND meal planner? Grab mine FREE!
- cream cheese, softened
- pumpkin purée-NOT PUMPKIN PIE FILLING
- confectioner’s or powdered sugar
- ground cinnamon
- vanilla extract
- non-dairy topping or cool-whip
- graham cracker crumbs
Substitutions You Can Make
Try using pumpkin pie spice instead of cinnamon for a deeper, richer spiced flavor. Or even apple pie spice will work just fine!
You can absolutely use store brand non-dairy topping in this dip. Or any of the variations of that topping, they all work just fine here.
What To Use For Dipping
Use plain vanilla wafers or shortbread for dippers OR switch it up with mini ice cream cone chips, salty pretzels, graham crackers. These give fun textures and make the dip feel fresh every time. Or try these pumpkin pie spice cookies for double the pumpkin pie flavor!
Or use fresh fruit like apple or pear slices for dipping. If you use those fruits, dip the slices in some water with a little lemon juice to keep them from turning brown.
Make Small Single Servings
If you want to serve this at a party and you don’t want double dippers make little cups of pumpkin pie dip, like my 7 layer dip cups! Layer the dip in small cups with whipped cream and cookies tucked in on top. No double dipping when you serve it in cups. Plus it’s portable! It turns this easy recipe into a fun party-ready dessert.
Got Leftovers?
Cover the dip tightly and keep it in the fridge for up to 3 days. Be sure to completely cover it or it will absorb fridge smells. I like to use the sticky saran wrap when I store things like this.
Pumpkin Pie Dip
Ingredients
- 1 block (8 oz) cream cheese, softened
- 1 cup pumpkin purée
- 1 cup confectioners’ sugar
- 1 tsp ground cinnamon or pumpkin pie spice
- 1 tsp vanilla extract
- 1 tub (8 oz) Cool Whip, thawed
- Graham cracker crumbs, for topping
Instructions
- In a large bowl, beat the cream cheese until smooth
- Add pumpkin purée, sugar, cinnamon, and vanilla extract
- Beat until fully combined and smooth
- Fold in the Cool Whip until mixture is light and fluffy
- Transfer to a serving bowl and sprinkle with graham cracker crumbs
- Serve with graham crackers, vanilla wafers, pretzels, or mini ice cream cone chips
How to Change It Up
- Swap cinnamon for pumpkin pie spice for deeper flavor
- Try layering dip in small cups: dip on bottom, whipped cream on top, cookies tucked in
Storage
- Cover and refrigerate for up to 3 days
