Fall parties need something that isn’t a cheese plate. This pumpkin pie dip fills that gap and then some. Cream cheese gives it body, the pumpkin spice and cinnamon make it taste like a slice of pie in a bowl, and the best part is that you can put it together in fifteen minutes with a hand mixer. Good in a hollowed-out mini pumpkin if you want to make people smile, or just put it in a bowl. Either way it disappears fast. Gingersnaps are the obvious dipper, but pretzels work surprisingly well for the sweet-salty angle. Graham crackers are also excellent.
How to Make just right Pumpkin Pie Dip
Soften the cream cheese first
Cold cream cheese won’t blend smoothly with the powdered sugar. Pull it from the fridge at least 30 minutes before mixing. Lumpy dip is entirely avoidable and entirely a function of starting with cold cheese.
Adjust the spice level
One tablespoon of pumpkin pie spice is bold. If you’re serving people who find heavily spiced desserts intense, start with two teaspoons and taste before adding more. The cinnamon is additional, so the combined spice level is higher than it looks on paper. 
Make it ahead
This dip tastes better after a few hours in the fridge. The flavors settle and the texture firms up slightly, making it easier to scoop. Mix it the night before and refrigerate covered until you’re ready to serve.
Pumpkin Pie Dip
- Total Time: 10 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
A creamy, spiced pumpkin dip perfect for fall. Serve with pretzels, cookies, or gingersnaps for a sweet treat.
Ingredients
- 1 cups (237 ml) cream cheese
- 4 cups (946 ml) powdered sugar
- 1 cans (850 g) pumpkin
- 1 tbsp pumpkin pie spice
- 1 tbsp cinnamon
- 2 tsp vanilla
Instructions
- Beat the cream cheese and powdered sugar with an electric mixer until smooth.
- Add pumpkin, pumpkin pie spice, cinnamon, and vanilla, and mix well.
- Spoon into a bowl or small hollowed pumpkin.
- Serve with gingersnaps and pretzels.
Notes
- For a smoother dip, ensure the cream cheese is softened to room temperature before mixing.
- If you don’t have gingersnaps, graham crackers or even animal crackers make delicious dippers.
- Store leftover dip in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 30
- Sodium: 100
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 20
Frequently Asked Questions
Can I reduce the amount of powdered sugar?
You can cut it to 3 cups if you prefer it less sweet, but the full 4 cups gives the dip a mousse-like texture that holds up well for dipping.
How far in advance can I make this dip?
Make it up to two days ahead and keep it covered in the fridge. Stir it before serving, as it may firm up slightly.
What is the difference between canned pumpkin and pumpkin pie filling?
Canned pumpkin is pure pureed pumpkin with no added sugar or spices. Pumpkin pie filling already contains sweetener and spices, so using it here would make the dip too sweet.
