Pumpkin Pie Dip is one of my favorite holiday recipes. This tastes like a pumpkin cheesecake, but it is much less work than a whole pumpkin cheesecake. A couple of years ago I won a holiday baking contest from this recipe when I paired these up with homemade gingersnap cookies.
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As the weather turns chilly and the leaves begin to change colors, pumpkin pies are starting to show up on dining room tables across the country. It is sure hard to beat a traditional pumpkin in autumn (or really any time of the year), but who has time to bake? Get that authentic pumpkin pie flavor without turning on your oven with Pumpkin Pie Dip. This canned pumpkin dessert recipe comes together in just a few minutes. So fast, simple, and delicious, this dip is bound to be a seasonal favorite in your home.
How to Eat Pumpkin Pie Dip With Cream Cheese
Finding new ways to enjoy Pumpkin Pie Dip is delicious and encourages creativity. Sure, you could serve the dip with a plateful of ginger snap cookies (preferably homemade), and everyone would be happy, but why stop there? There are endless pairing you can try. Here are some suggestions to get you started:
- Shortbread cookies are flakey, buttery, and will duplicate the taste of a traditional pumpkin pie crust.
- Alternatively, depending on how you like your pies, you may prefer to give graham crackers a try.
- Cinnamon and sugar pita chips provide a bold base for the Pumpkin Pie Dip.
- Or keep it simple and opt for vanilla wafers.
- Really, there is no reason you even need something to dip it! Pumpkin pie dip with cream cheese is delicious straight from a bow! Maybe sprinkle on a few candied pecans or some Struessel topping for a bit of crunch.
Pumpkin Pie Spice
Prepared pumpkin pie spice from the supermarket will work fine, but by sticking with premixed spices, you are missing a huge opportunity to bring additional flavors to your canned pumpkin dessert recipe. If you have the time, you can amp the pumpkin dip’s flavor profile by making your own pumpkin pie spice mixture.
In a small mixing bowl, mix together the following ingredients.
- Two tablespoons of ground cinnamon. Fresh ground is best, but pre-ground is fine.
- Two teaspoons of ground ginger.
- A teaspoon of ground cloves. Again, it best to ground your own.
- A teaspoon of allspice.
- A teaspoon of fresh nutmeg. The pre-ground stuff just doesn’t have the same flavor.
Store the pumpkin pie spice mix in an airtight jar. Use it for this recipe and try a little sprinkled into warm apple cider or mixed with vanilla yogurt.
Tips For Preparing and Storing Pumpkin Pie Dip With Cream Cheese
- Cut the cream cheese into cubes and roll the cubes in the pumpkin spice mixture before mixing. This step will help stop you from getting a faceful of pumpkin spice when you start the mixer.
- Mix longer than you would for a traditional pumpkin pie. Over whipping the filling for a pie can make it crack, but don’t worry about that for this recipe. You are looking for a light, airy texture.
- Store in the fridge in an airtight container for up to a week. If you notice a little thin liquid pooling on the surface, don’t worry. Just give it a good stir before serving.
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Is pumpkin pie filling already cooked?
Yes, pumpkin pie filling is already cooked. During the canning process the pumpkin is fully cooked.
Is pumpkin pie mix the same as canned pumpkin?
No, pumpkin pie mix is not the same as canned pumpkin. Canned pumpkin is typically sold in smaller cans and it does not contain sugar and seasonings like the pumpkin pie mix in a can does.
Is canned pumpkin really pumpkin?
The FDA is vague about what can be called pumpkin. Many different types of squash can be canned as pumpkin. Pumpkin can be watery and stringy, and difficult to prepare. So many manufactures use a variety of winter squashes like butternut squash, Dickenson squash, and other orange fleshed squash to create pumpkin puree. Should you be concerned? No, we have been enjoying blend of winter squash for a long time.
Ingredients for pumpkin pie dip
Here’s what you need:
- Cream cheese
- Pumpkin puree
- Pumpkin pie spice
- Powdered sugar
- Vanilla extract
How to Make Pumpkin Pie Dip
- Place cream cheese, pumpkin pie spice, and pumpkin puree in a bowl.
- Blend with a mixer until smooth and fluffy.
- Add vanilla and half of the powdered sugar. Mix together well. Blend in the remaining powdered sugar.
- Allow the dip to rest for at least an hour for the flavors to mingle together.
- Serve with gingersnap cookies, apples, or graham crackers.
Watch the video below to see how easy it is to make Pumpkin Pie Dip!
Can’t get enough pumpkin? Take a look at these recipes:
- Starbucks Pumpkin Spice Latte
- Double Layer Pumpkin Pie
- Pumpkin Pie with Streusel Topping
- IHOP Pumpkin Pancakes
- Olive Garden Pumpkin Cheesecake
- Better Than Starbucks Pumpkin Bread
- Pumpkin Dump Cake Recipe
- Pumpkin Spice Muffins
- Pumpkin Custard Recipe
Best Sweet Party Dips
Be sure to check out more of my easy party dip recipes and the best fall recipes.
Pumpkin Pie Dip
- 8 ounces cream cheese
- 15 ounces pure pumpkin puree
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- Allow the cream cheese soften by letting it rest until it reaches room temperature. Cream together cream cheese, and pumpkin pie spice, pureed pumpkin and blend with a mixer until smooth and fluffy.
- Add 1/2 cup of the powdered sugar, vanilla, and blend together well. Blend in the remaining powdered sugar. This is best if it rests for an hour or two to allow the flavors to mingle together. Serve with gingersnap cookies, apples, or graham crackers.
Melissa Lee Ragsdill
Looks Amazing, and Genius, wtg once again!! 🙂
Thanks Missy 😉
So when do you add the pumpkin puree?
Add with the creamed cheese.
You do it when you add the cream cheese.
That looks so delicious! Yum!
Nice blog. Thanks for sharing those useful information’s in all categories.
Kevin (Closet Cooking)
Great way to enjoy some pumpkin! Ginger snaps would be perfect for dipping.