This creamy pumpkin pie dip recipe is irresistibly smooth, and creamy. It's loaded with warm pumpkin spices and pumpkin puree.
It’s a delicious and easy pumpkin dip with cream cheese and is best enjoyed with an assortment of Lotus biscuits, Graham crackers, vanilla wafers, gingersnap cookies, apple slices, and other fresh fruit.
Jump to:
Ingredients
Pumpkin puree - You can use a good brand of canned pumpkin puree, such as Libby’s pumpkin puree, or make your own by roasting pumpkin in the oven at 400F until the pumpkin is soft enough to blend into a puree. Don’t add oil or seasoning to your roasted pumpkin for the puree.
Vanilla extract - I always use high-quality vanilla extract for maximum flavor in dessert recipes.
Cream cheese - The cream cheese must be at room temperature to mix easier with the rest of the ingredients. It adds a tangy flavor and creaminess to the dip while thickening it. You could also mix in some sour cream, Greek yogurt, or Cool whip. For the best taste, don't use low-fat cream cheese.
Pumpkin spice - Add more or less depending on your preference. You can make your own pumpkin spice by combining 3 tablespoons of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of nutmeg, 1 ½ teaspoon of ground allspice, and 1 ½ teaspoon of ground cloves.
Confectioner’s sugar - Sift the sugar for a smooth consistency. A confectioner’s sugar is the same thing as powdered sugar. Don't use brown sugar as a substitute as the dip will be grainy.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
Instructions
Add all the ingredients into a large mixing bowl with a hand mixer or stand mixer over medium speed.
Mix until all ingredients are combined. Chill the dessert dip in the refrigerator in an airtight container before serving.
At least 30 minutes. Serve this sweet dip with fruits, cookies, and crackers as some favorite dippers.
Tips
- I'd highly recommend removing any excess water from the pumpkin puree (whether using canned or homemade). This does make some difference, even a lot with the texture. If you leave the water in, the bread may turn out dense and not fluffy and soft as it should be.
- Puree - such as Libbys, not the pumpkin pie mix. Or you can also make it 100% homemade. Roughly chop the pumpkin and spread it on a large baking sheet lined with parchment paper. Don't add oil or seasonings. Bake at 400 degrees Fahrenheit until cooked through and soft so that you can easily blend it into a puree. About 20 minutes or so depending on the oven. Puree the pumpkin in a blender or food processor (I actually like to use an immersion blender and puree the pumpkin in a large bowl while it's still warm.
- Chill it! This pumpkin pie dip is best served cold and thick. Once it sits outside for a while it starts to lose it's firm thick texture. You can pop it back to the fridge or freezer for a little bit.
- If you decide to make your own pumpkin puree, allow the roasted pumpkin to completely cool before blending and combining with the rest of the dip ingredients.
- This recipe makes about 3 cups of pumpkin cream cheese dip which you can easily double when serving to a larger crowd.
- Keep this creamy pumpkin dip in the refrigerator until you are ready to serve it, and store it in the fridge when no longer in use. Leftover pumpkin cheesecake dip shouldn’t sit out at room temperature for more than 1-2 hours due to the cream cheese in the dip.
- Add a sprinkling of cinnamon or pumpkin spice over this pumpkin cream cheese dip just before serving it. It's the perfect fall dessert that all pumpkin lovers will adore! cinnamon or pumpkin spice.
Freezing and Storing Instructions
Any leftover pumpkin pie dip can be stored in the fridge for up to 3 days. Keep it in an airtight container, or cover it tightly with plastic wrap.
Freeze for up to 3 months. Let thaw in the fridge. You’ll probably have to give it a good stir before serving.
Frequently Asked Questions
This fluffy pumpkin dip is creamy and soft with a sweety and tangy flavor and subtle notes of vanilla, pumpkin, and cinnamon. It has all the delicious flavors of pumpkin cheesecake!
The pumpkin puree is not overpowering at all but rather adds richness of taste and a thick consistency together with the cream cheese - thick enough to dip cookies, wafers, and sliced fruit into.
Pumpkin puree and canned pumpkin are essentially the same thing and these terms are often used interchangeably in recipes calling for this ingredient such as pumpkin muffins, savory pumpkin dip, and other savory pumpkin recipes.
Pumpkin puree is just cooked and pureed real pumpkin without any added ingredients while pumpkin pie filling includes other ingredients such as sugar and spices and usually has a thinner consistency.
Thank you so much for reading about this pumpkin pie dip. Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
Easy Dessert Recipes
ALL DESSERT recipes.
Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!
Pumpkin Pie Dip
Ingredients
- 1 x 15 oz can pumpkin puree see notes
- 8 oz cream cheese softened to room temp
- 1 tablespoon pumpkin spice or less, add to taste
- 3 cups confectioner’s sugar sifted
- 2 teaspoon vanilla extract
Instructions
- Add the all the ingredients into a large mixing bowl with a hand mixer or stand mixer over medium speed.
- Mix until all ingredients are combined. Chill the dessert dip in the refrigerator in an airtight container before serving.
- At least 30 minutes. Serve this sweet dip with fruits, cookies, and crackers as some favorite dippers.
Notes
Want more? Subscribe to my newsletter, and follow Cookrita on Pinterest, Facebook, or Instagram for all the latest updates!
Easy and quick to whip up, this pumpkin pie dip with cream cheese will be the highlight of your party table!