This pumpkin pie dip is the perfect sweet treat for snacking on Thanksgiving. It’s rich, creamy, and a little bit tangy thanks to full-fat cream cheese. And with real pumpkin puree, it’s super rich with pumpkin flavor. I love to serve it with plenty of cookies for dipping!
On Thanksgiving, I love to offer up a good variety of sweet and savory dips for snacking. This pumpkin pie dip has all the great flavor of a classic pumpkin pie in dip form. It’s lighter, tangier, and totally delicious! Made with just 7 ingredients, it’s super easy to whip up– no baking required!
What’s in This Pumpkin Pie Dip Recipe?
- Pumpkin Puree: Adds rich pumpkin flavor to the dip. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is already spiced and sweetened and will make the dip too sweet.
- Brown Sugar: Adds molasses-y sweetness to the dip. Both dark and light brown sugar work well.
- Maple Syrup: Adds a nutty sweetness to the dip. Agave syrup would also work.
- Pumpkin Pie Spice: Adds warmth and depth to the dip.
- Heavy Cream: Helps lighten up the texture of the dip.
- Vanilla Extract: Enhances the sweet flavor of the dip.
- Cream Cheese: Adds tanginess, creaminess, and body to the dip. I recommend using full-fat, brick-style cream cheese for the best results.
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How to Store
Store leftover pumpkin pie dip in an airtight container in the refrigerator for up to 2 days. Enjoy chilled or at room temperature. I do not recommend freezing this dip.
Tips for Success
- It doesn’t take long for the sugar to melt on the stovetop so make sure to watch it carefully.
- I recommend leaving the cream cheese out on the counter for about 1 hour to soften prior to making the dip.
- The fun thing about this easy dip recipe is that you can serve it with a variety of different dippers. Graham crackers, gingersnaps, pie crust cutouts, and even vanilla wafers pair well with the pumpkin dip.
Pumpkin Pie Dip Recipe
Ingredients
- 15 ounces pumpkin puree 425 grams (1 can)
- ¼ cup brown sugar 53 grams
- ¼ cup maple syrup 78 grams
- 1 teaspoon pumpkin pie spice 3 grams
- ½ cup heavy cream 114 grams
- 1 teaspoon pure vanilla extract 4 grams
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
Equipment
- Kitchen Scale (optional)
- Stand Mixer
Instructions
- In a small saucepan set over medium heat, whisk together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice.15 ounces pumpkin puree, ¼ cup brown sugar, ¼ cup maple syrup, 1 teaspoon pumpkin pie spice
- Cook, stirring occasionally, until the sugar has melted, about 5 minutes.
- Set the mixture aside to cool while you prepare the rest of the dip.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and vanilla on medium speed until stiff peaks form, about 2 minutes. Remove the whipped cream to a separate bowl.½ cup heavy cream, 1 teaspoon pure vanilla extract
- Switch to the paddle attachment, and add the softened cream cheese to the stand mixer. Beat the cream cheese on medium speed until it is light and fluffy, about 2 minutes.8 ounces cream cheese
- Add the pumpkin mixture to the cream cheese and mix until it is fully combined.
- Gently fold the whipped cream into the cream cheese mixture– you don’t want to deflate the cream!
- Once the dip is fully combined, transfer it to your serving bowl and garnish with a sprinkle of pumpkin pie spice. Serve with your favorite dippers and enjoy!
Notes
How to Make Pumpkin Pie Dip Step-by-Step
Cook the Pumpkin: In a small saucepan set over medium heat, whisk together 15 ounces (1 can) of pumpkin puree, ¼ cup of brown sugar, ¼ cup of maple syrup, and 1 teaspoon of pumpkin pie spice. Cook, stirring occasionally, until the sugar has melted, about 5 minutes. Set the mixture aside to cool while you prepare the rest of the dip.
Whip the Cream: In the bowl of a stand mixer fitted with the whisk attachment, beat ½ cup of heavy cream and 1 teaspoon of vanilla extract on medium speed until stiff peaks form, about 2 minutes. Remove the whipped cream to a separate bowl.
Beat the Cream Cheese: Switch to the paddle attachment, and add 8 ounces (1 brick) of softened cream cheese to the stand mixer. Beat the cream cheese on medium speed until it is light and fluffy, about 2 minutes.
Add the Pumpkin: Add the pumpkin mixture to the cream cheese and mix until it is fully combined.
Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture– you don’t want to deflate the cream!
Garnish and Serve: Once the dip is fully combined, transfer it to your serving bowl and garnish with a sprinkle of pumpkin pie spice. Serve with your favorite dippers and enjoy!
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