This easy pumpkin dip recipe is so unbelievably rich and creamy that everyone who tries it will be begging you for the recipe!
Pumpkin party dessert dip
It’s the perfect Fall dessert to make for any event or gathering.
Just 5 minutes to prepare, no oven required, and the sweet pumpkin filling tastes exactly like the middle of a homemade pumpkin cheesecake!
Don’t be surprised if you find yourself wanting to eat this smooth and absolutely delicious pumpkin cheesecake dip straight from the bowl with a spoon.
Also be sure to try this Crustless Pumpkin Pie
How to make pumpkin dip
Start by gathering your ingredients.
If using cream cheese, let it come to room temperature. This step ensures the cream cheese will blend more easily.
Then combine the cream cheese or coconut cream, pumpkin puree, spices, sweetener, and vanilla extract in a large bowl or a food processor or blender.
Whip the ingredients until completely smooth and fluffy.
Using a food processor, stand mixer, or hand beaters yields the smoothest results by far. However, you can stir everything together by hand with a lot of arm strength and patience if you do not own any of these mixing machines.
The pumpkin pie dip is fine to leave out for a few hours at a party or when serving to guests. For freshness, it should be stored in the refrigerator when not consuming, due to the perishable ingredients.
Leftover cream cheese? Make Greek Yogurt Cheesecake
Pumpkin pie dip ingredients
This light and fluffy pumpkin dip can be made with just five or six basic ingredients.
And unlike many similar recipes, there is no Cool Whip, sour cream, vanilla pudding mix, sweetened condensed milk, or heavy cream needed.
The pumpkin: I like to use canned pumpkin puree here, because it makes things so easy. Just open the can, and you are good to go! If you prefer to roast your own pumpkin and use homemade pumpkin puree, that is fine.
Or roasted sweet potato tastes wonderful as a substitute for the pumpkin. (Here’s the best method for How To Cook Sweet Potatoes.)
If you are using canned pumpkin, brands such as 365, Farmer’s Market Organic, Target Good & Gather, Trader Joe’s, or Libby’s 100% Pure Pumpkin are all good options.
Canned pumpkin pie filling works if you decrease the sweetener, salt, and spices in the recipe to taste.
For pumpkin dip without cream cheese: Substitute an equal amount of coconut cream. It also works well with store bought or homemade vegan cream cheese for a vegan pumpkin dip.
Still craving pumpkin? Try a Pumpkin Spice Latte
For the pumpkin pie spice: Look for jars of pumpkin spice in the section of the grocery store that sells cinnamon and other spices and seasonings.
If you cannot find it, add additional cinnamon instead. Or make your own homemade pumpkin spice by combining 1/2 teaspoon ground cinnamon with 1/4 teaspoon each of ground nutmeg and ginger and 1/8 teaspoon ground cloves.
The sweetener: Any all purpose sweetener is fine, but liquid sweeteners such as pure maple syrup, agave, or honey will yield a thinner dip.
So I like to go with powdered sugar or powdered unrefined coconut sugar for the best thick, whipped, fluffy texture.
For a sugar free pumpkin dip, you can use powdered erythritol or xylitol, or sweeten with stevia to taste.
Regular sugar or brown sugar also work. Just blend granulated sweetener until it has a similar texture to powdered sugar. Then measure after blending.
Tip: Pumpkin dip makes a great frosting for Baked Apple Cider Donuts.
Pumpkin cream cheese dip questions
Can the no bake pumpkin dip be frozen?
Technically yes, you can freeze leftovers if needed. The snack dip will not be quite as creamy, and the texture is best if not frozen, but the taste is still good!
How do you serve pumpkin dip?
This makes a great party dip, served with graham crackers, gingersnaps, sliced apples or banana, pretzels or vanilla wafer cookies.
Or try it spread on top of pancakes, waffles, or bagels, or as a healthy frosting for cupcakes, cakes, or Healthy Banana Bread.
Of course, you can also just always eat it by the spoonful!
Can I add protein powder?
Yes. Feel free to blend in a scoop of your favorite unsweetened or flavored protein powder. I recommend going with a Fall flavor that compliments pumpkin, such as vanilla, chai, caramel, or cinnamon bun.
Can you make it a savory pumpkin dip?
I have not tried but am sure that you could do a savory version of the recipe if you simply leave out the sweetener and play around with spices such as onion, cumin, garlic powder, and a spoonful of tahini for flavor.
Serve savory pumpkin dip with potato chips or raw vegetables.
What can I do with leftover pumpkin?
The great thing about this recipe is that, unlike with many other pumpkin desserts, it uses an entire can of pumpkin puree so there is no need to worry about leftovers.
In general, my favorite recipes to use up canned pumpkin include Pumpkin Muffins, Keto Pumpkin Bread, Pumpkin Mac And Cheese, and Pumpkin Banana Bread.
Step by step recipe video
Above, watch the pumpkin dip recipe video
Pumpkin Dip
Ingredients
- 1 can pumpkin puree (15 oz)
- 8 oz cream cheese or coconut cream
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice (or extra cinnamon)
- 1 1/2 tsp pure vanilla extract
- 1/2 cup powdered sugar or erythritol (see note above for other options)
Instructions
- If you are using cream cheese, let it come to room temperature. To make the pumpkin dip, blend all ingredients until completely smooth. A food processor or beaters yields the smoothest results by far, but you can technically stir by hand with a lot of strength and patience if you don't have a blender or food processor. The dip is fine to leave out for hours while consuming (such as at a party) but leftovers should be refrigerated for freshness.View Nutrition Facts
Notes
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Susan says
So easy and so delicious! Just sweet enough, and we served it with graham crackers. Yummm!