My 5-ingredient Pumpkin Pie Dip is the ultimate no-fuss fall treat that perfectly captures all the cozy flavors of the season.
There’s pumpkin pie dip, and then there’s this pumpkin pie dip. One bite, and you’ll understand why it stands out from the rest. The light, whipped texture combined with real pumpkin and a perfect balance of spices makes it impossible to resist. Bring this to your next gathering, and watch it disappear in minutes—it’s that good.
If you’ve got five ingredients and five minutes, you’re about to create the most irresistible pumpkin pie dip you’ve ever tasted. This easy dessert recipe is proof that less really is more. Forget about overcomplicating things—this dip delivers bold fall flavor with minimal effort.
What makes this dip a must-try is its versatility. It’s delicious with apple slices, cookies, and crackers, and just as good spread on bread or even enjoyed straight off the spoon. It’s a crowd-pleaser that comes together effortlessly, making it the perfect addition to any fall gathering, whether you’re hosting a Halloween party, a cozy night in, or heading to a holiday party. Plus, with no oven required, you can whip up this dessert dip in a flash and get back to enjoying the season.
Ingredients Notes
- Cream cheese: Be sure to soften the cream cheese to room temperature. Use full fat cream cheese to keep the rich and creamy texture.
- Powdered sugar: You can also use a packet of instant vanilla pudding instead of the powdered sugar.
- Pumpkin puree: Make sure to use a canned pumpkin puree and not pumpkin pie filling or pumpkin pie mix. You can easily make your own pumpkin puree when fresh pumpkins are in season. Cut up one small sugar pumpkin, remove the seeds, and bake the pumpkin pieces at 375° F for one hour on a large baking pan covered with foil. Once soft, remove the pumpkin from the oven and allow the pieces to cool. Place pumpkin in a food processor and purée until smooth.
- Pumpkin Pie spice: You can mix ground cinnamon, nutmeg, ginger, and allspice in similar proportions.
- Whipped topping or cool whip: You can use homemade whipped cream if you prefer.
How to Make Pumpkin Pie Dip
- Prepare The Pumpkin Dip: In a large mixing bowl, whip together the cream cheese and powdered sugar. Add the pumpkin puree and pumpkin spice, whip until combined and then fold in the whipped topping.
- Chill: Cover and chill in the refrigerator for at least 30 minutes.
- Serve: Serve with your favorite dippers and enjoy!
Pro Tips
- Make sure your cream cheese is softened to room temperature.
- To make the dip extra fluffy, make sure to beat together the cream cheese and powdered sugar for at least 1-2 minutes.
- Do not overmix the cool whip.
How to Serve
- Delicious Dippers: Fill your charcuterie board with apple slices, shortbread cookies, molasses cookies, graham crackers, vanilla wafers, ginger snaps, pretzels, or any of your other favorite finger foods.
- Prepare As A Parfait: For a pretty presentation, you can layer this dip in individual glasses or a large glass trifle bowl with cookies, graham crackers, cool whip, or pieces of pound cake in between.
- Prepare As A Pie: Fill a premade graham cracker crust or a baked pie crust with this pumpkin pie dip. It makes a delicious cold pie filling!
- Pumpkin Bowl: We love to serve our fluffy pumpkin dip in this adorable serving dish in the shape of pumpkin!
Proper Storage
- To Store: Store your pumpkin dip with cream cheese in the refrigerator for up to 5 days in an airtight container.
Other Easy Pumpkin Recipes
- Pumpkin Dog Ice Cream
- Pumpkin Roll Cake
- Pumpkin Cake Mix Cookies
- Pumpkin Spice Muffins
- Instant Pot Pumpkin Cheesecake
- Pumpkin Truffles
- Fireball Pumpkin Pie
- Air Fryer Pumpkin Seeds
Pumpkin Pie Dip
Ingredients
- 8 oz cream cheese room temperature
- 1 cup powdered sugar
- ½ cup pumpkin puree
- 1 teaspoon pumpkin spice
- 1½ cups whipped topping cool whip
- sliced apples, shortbread cookies, molasses cookies, graham crackers, creme filled wafers (Optional dippers)
Instructions
- In a medium sized mixing bowl, whip together the cream cheese and powdered sugar until smooth and creamy.
- Add the pumpkin puree and pumpkin spice, whip until fully incorporated.
- Using a rubber spatula, fold in the whipped topping.
- Cover and chill in the refrigerator for at least 30 minutes.
- Serve with your favorite dippers, enjoy.
Jenn’s Notes
- Pumpkin dips can be served with any of your favorite dippers, like cookies, pretzels, graham crackers, sliced apples, or eaten with a spoon!
- Make sure your cream cheese is softened to room temperature.
- To make the dip extra fluffy, make sure to beat together the cream cheese and powdered sugar for at least 1-2 minutes.
Do not overmix the cool whip.
Why can’t you use Pumpkin Pie mix? Just curious.
This recipe is awesome!!!
I HAVE MADE THIS PUMPKIN PIE DIP AND IT IS DELICIOUS, THANK YOU SO MUCH FOR SHARING IT!!
I loves pumpkin pie!!!
Easy delicious and a hot with the kids. B
The nutritional info does not give a serving size.
You mentioned that pudding mix can be substituted for powdered sugar. What size of the box would be recommended? Also, can a person use the sugar-free instant pudding?
Love it
I haven’t made it yet but I think it’s going to be delicious. Thank you for sharing.
Hi there just saw the recipes for the pumpkin pie dip and fell in love with 😍 it can’t wait too make it for my grandkids this weekend thank you so much really appreciate it.
I made this for a ladies group and they loved it
🍁