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Pumpkin Pie Dip

This creamy, dreamy Pumpkin Pie Dip mimics the rich flavors of pumpkin pie in a light and shareable format, perfect for cozy gatherings during the fall season.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 750
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz cream cheese (softened) Ensure cream cheese is softened for smooth blending.
  • 1 cup pumpkin puree Use 100% pure pumpkin puree, not pumpkin pie filling.
  • 1 cup powdered sugar Adjust sweetness to taste.
  • 1 tsp pumpkin pie spice Can substitute with a mix of cinnamon, nutmeg, and ginger.
  • 1 tsp vanilla extract Almond extract can be used for a unique twist.
  • 1 cup Cool Whip (thawed) Homemade whipped cream can be used for a fresher taste.
For Serving
  • Graham crackers or gingersnaps Also pairs well with fresh apple slices or pretzels.

Method
 

Preparation
  1. Start by placing the softened cream cheese in a mixing bowl. Use an electric mixer on medium speed to beat until smooth and creamy.
  2. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well combined and creamy.
  3. Gently fold in the Cool Whip using a spatula to maintain lightness.
  4. Transfer the dip to a serving bowl, cover it, and chill in the refrigerator for at least 30 minutes.
  5. When ready to serve, take out the dip and optionally garnish with more pumpkin pie spice or chopped nuts.
  6. Serve with graham crackers, gingersnaps, or apple slices.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months, thawing overnight in the refrigerator before serving. Avoid overmixing the Cool Whip to keep the dip fluffy.