Introduction

This pumpkin pie dip is a creamy, spiced treat perfect for fall gatherings or a cozy night in. Its smooth texture and warm flavors make it a delightful alternative to traditional pumpkin pie. Serve it with your favorite dippers for an easy crowd-pleaser.

Ingredients

4 ounces cream cheese (softened)
¼ cup powdered sugar
15 ounces canned pumpkin
3.4 ounces white chocolate instant pudding mix
2 teaspoons cinnamon (plus a pinch for dusting)
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
8 ounces whipped topping
1 graham cracker (crushed for garnish)

Instructions

Step 1: In a large bowl, beat the cream cheese and powdered sugar with a hand mixer on low speed until combined and fluffy, about 1 minute.
Step 2: Add the pumpkin, dry pudding mix, cinnamon, nutmeg, and ginger. Beat on medium-low until the mixture is smooth and well combined.
Step 3: Using a silicone spatula, gently fold in the whipped topping until just combined, being careful not to deflate the mixture.
Step 4: Refrigerate the dip for at least 1 hour to let the flavors meld and the dip firm up.
Step 5: Transfer the dip to a serving bowl, dust lightly with cinnamon, and sprinkle with crushed graham crackers. Serve with cinnamon graham crackers, vanilla wafer cookies, Biscoff cookies, or sliced apples.

Tips & Variations

For a stronger pumpkin spice flavor, add a pinch of cloves or increase the cinnamon slightly.
Use homemade whipped cream instead of canned whipped topping for a fresher taste.
Try adding chopped pecans or toasted walnuts on top for added crunch.
If you prefer a less sweet dip, reduce the powdered sugar to 2 tablespoons.

Storage

Store the pumpkin pie dip covered in the refrigerator for up to 3 days. Stir gently before serving if it has settled. This dip is best enjoyed chilled and should not be frozen, as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use cooked and pureed fresh pumpkin, but make sure it is thick and well-drained to avoid a watery dip. Adjust sweetness and spices accordingly.

What can I serve with this pumpkin pie dip?

This dip pairs well with cinnamon graham crackers, vanilla wafer cookies, Biscoff cookies, apple slices, or even pretzels for a sweet and salty combo.

Pumpkin Pie Dip Recipe

Print Recipe

★★★★★

4.7 from 115 reviews

This Pumpkin Pie Dip is a creamy, spiced treat perfect for the fall season. Combining smooth cream cheese, canned pumpkin, and white chocolate pudding mix with warm autumn spices, it creates a luscious dip ideal for serving with graham crackers, cookies, or fresh fruit. Easy to prepare and chilled to perfection, it makes a delightful dessert or party appetizer.

Author: Kai
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 1 hour 10 minutes
Yield: About 8 servings 1x
Category: Dessert, Dip
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

4 ounces cream cheese, softened
¼ cup powdered sugar
15 ounces canned pumpkin
3.4 ounces white chocolate instant pudding mix
2 teaspoons cinnamon (plus a pinch for dusting)
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
8 ounces whipped topping
1 graham cracker, crushed for garnish

Instructions

Prepare Cream Cheese Mixture: In a large bowl, use a hand mixer on low speed to beat the softened cream cheese and powdered sugar together until the mixture is combined and fluffy, approximately 1 minute.
Add Pumpkin and Spices: Add the canned pumpkin, white chocolate instant pudding mix, cinnamon, nutmeg, and ground ginger to the cream cheese mixture. Beat again on medium-low speed until all ingredients are thoroughly combined.
Fold in Whipped Topping: Using a silicone spatula, gently fold the whipped topping into the pumpkin mixture until just combined, taking care to maintain the light and airy texture.
Chill the Dip: Cover the bowl and refrigerate the dip for at least 1 hour or longer to allow the flavors to meld and the texture to firm up.
Serve: Transfer the chilled dip to a serving bowl. Dust the top with a pinch of cinnamon and sprinkle with crushed graham crackers. Serve alongside cinnamon graham crackers, vanilla wafer cookies, Biscoff cookies, or apple slices for dipping.

Notes

For best texture, ensure the cream cheese is fully softened before mixing.
Refrigerating the dip for longer than 1 hour intensifies the flavors and thickens the dip.
Try varying the dippers based on seasonal availability or preference, such as pretzels or sliced pears.
White chocolate pudding mix is key for the dessert’s sweet richness; do not substitute with other pudding flavors.
Use canned pumpkin, not pumpkin pie filling, to avoid overly sweet or spiced mixtures.

Keywords: Pumpkin pie dip, fall dessert, creamy pumpkin dip, white chocolate pudding dip, easy pumpkin recipe, Thanksgiving appetizer, holiday dip