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Creamy No-Bake Pumpkin Pie Dip

A rich and creamy pumpkin dip flavored with warm spices, perfect for easy snacking without any baking. Great for parties and gatherings!
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 25 servings
Course: Dessert, Snack
Cuisine: American
Calories: 108
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 package (8 oz) cream cheese, softened Let sit at room temperature until fully soft.
  • 2 cups powdered sugar
  • 1 cup canned pumpkin puree (not pie filling) Use 100% pumpkin with no fillers.
  • 1/2 cup sour cream Can substitute with plain Greek yogurt.
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice Adjust to taste.
  • 1/2 teaspoon ground ginger
  • 1 cup frozen whipped topping, thawed Can use homemade whipped cream instead.
For Serving
  • Gingersnap cookies, cinnamon graham cracker sticks, or apple slices Also consider pretzels or vanilla wafers.

Method
 

Preparation
  1. Soften the cream cheese by letting it sit at room temperature for about 30 minutes.
  2. In a large bowl, beat the softened cream cheese with the powdered sugar until smooth and free of lumps.
  3. Add the pumpkin puree, sour cream, cinnamon, pumpkin pie spice, and ginger. Mix until well combined and there are no streaks.
  4. Gently fold in the thawed whipped topping with a spatula, being careful not to deflate the texture.
  5. Transfer the dip into a serving bowl, cover, and chill for about 1 hour if you prefer a firmer texture.
Serving
  1. Serve the dip with gingersnap cookies, graham cracker sticks, or apple slices and enjoy!

Notes

For the best flavor, use plain canned pumpkin puree, not pumpkin pie filling. Taste before chilling to adjust spices if necessary. Store in the refrigerator for up to 4 days or freeze for up to 1 month.