Pumpkin Pie Dip is everything you love about pumpkin pie, made into a easy, light and fluffy no bake dip. Perfect for dipping apple wedges, graham crackers or gingersnaps.
Pumpkin Pie Dip
This pumpkin pie dip recipe is and oldie but goodie! It’s a favorite appetizer or dessert to bring to Halloween parties because the kids (and adults) love it! It’s also so easy to make, no cooking required! More Pumpkin desserts ideas Pumpkin Butterscotch Bars, Pumpkin Roll and Pumpkin Pie.
There’s nothing more I love than when it starts to get cooler after a hot summer, cozy sweater weather begins, and the smell of pumpkin spiced lattes fill the air. Not to mention but October also happens to be my birthday month. My kitchen begins to fill with warm hearty Fall soups and all sorts of pumpkin flavored desserts.
This recipe is so easy, even the kids could make it! That is one of the reasons why I love this dip. It’s also so quick to whip up, simply combine canned pumpkin with brown sugar, pumpkin spice, cinnamon, vanilla, yogurt and whipped cream and let it chill. Nothing to cook, which is so great when you need to a Fall dessert or appetizer. Bring it to your next Halloween, or Thanksgiving gathering, the kids will love it. If you want to get extra festive for Halloween, serve it in a small hollowed out pumpkin!
Most pumpkin dip recipes call for Cool Whip. I like using TruWhip instead also available in the freezer of most supermarket. It has cleaner ingredients, no high fructose corn syrup or gmo’s. I also mix in some 0% Greek yogurt for adding protein.
What To Serve with Pumpkin Pie Dip
- Serve them with sliced up apple wedges, both red and green for color.
- Set out graham crackers or gingersnaps
- Turn it into a pumpkin parfait by layering it in a tall glass with whipped cream in between.
How To Make Pumpkin Pie Dip
More Pumpkin Recipes You Might Enjoy:
- Pumpkin Pie
- Pumpkin Banana Pecan Bread
- No Bake Pumpkin Spice Cheesecake
- Pumpkin Spice Cream Cheese
- Pumpkin Spiced Snickerdoodles
Pumpkin Pie Dip
Ingredients
- 15 oz can pumpkin puree
- 3/4 cup brown sugar, unpacked
- 1 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon pumpkin pie spice, or more to taste
- 6 oz 0% Greek yogurt
- 8 oz Truwhip, frozen whipped topping, thawed
- cut up apples, for dipping
Instructions
- Mix pumpkin with brown sugar, vanilla and spices, blend well.
- Mix in yogurt.
- Fold in Truwhip and chill in refrigerator until ready to eat.
- To serve transfer to a serving dish or hollowed out pumpkin.
Last Step:
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Is this a gluten free recipe?
Has anyone used whipped cream instead of tru whip?
Soooooo good and soooo easy. Will be a fall party staple for sure!Â
Is the Greek Yogurt supposed to be plain or vanilla?
Plain. 🙂
Made this many times and it’s always a hit!  Delish!
Your instructional images are too big… they take up an entire page
AmazingÂ
I love most of Gina’s recipes and like pumpkin pie so was excited to try this but followed directions carefully and was not a fan, thought it was just ok, not that delish. I’m so surprised by all the yummy reviews, I’m missing something!  Won’t make again but will keep trying other recipes because love 90+%
I am on WW Blue. What is the serving size for the pumpkin dip. Thank You
This is incredible!! And super easy to make. Forget dipping apples in it, I just want to drink it all up! Looking forward to bringing this to the next fall gathering.Â
I am hooked in this! It’s so easy to make and so delicious to eat!
What is sprinkled on top?
Crumbled ginger snaps.
This dip is delish!!!! It was a huge hit with my family today. I love how easy it is to make too!
Hi there! This is amazing!! How long will this last in the fridge before going bad? I froze half of it, but would like to eat the other half over a few days as a snack.Â
3-4 days. 🙂
This was very good. I am going to try and freeze some individual portions for future snackx.
Oh this is good! My husband is lactose intolerant so we used vegan Truwhip and Siggy’s plant based vanilla cinnamon yogurt. It was very delicious. I only used 1/2 cup of brown sugar and it was plenty sweet.Â
I made this dip for a football party. Everyone liked it. Easy to do the night before. I used lemon juice on the apple slices. Â I was wondering- can this be frozen? The recipe made twice as much as I needed.Â
I’m sure it would freeze fine
Have you tried this with the Monkfruit brown sugar? Would change the points values wouldn’t it?
Sorry I haven’t tried.
Can I substitute stevia for the brown sugar and if so, how much? My husband is diabetic and loves pumpkin and I’d like to make this for him
Sure I would do it to taste.
What is Truwhip please?
It is similar to Cool Whip.
Did anyone dip the apple slices in lemon juice to prevent browning?
I made this ALL THE TIME for parties in the fall and people LOVE IT!! I serve with vanilla wafer cookies and apple slices. You would never know this was a light version of regular pumpkin dip. So delicious!
Do you think I could use a dairy free cream cheese like Daiya or Tofutti and Cocowhip? We can’t do dairy and really want a few yummy options for turkey day!!
I haven’t tried it, let me know if you do!
Can this be made the night before ? Or should it be served right away?Â
The night before would be OK.
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Is there another recipe or has this one been changed? I made this last year and liked it better.