Pumpkin pie dip is everything you love about homemade pumpkin pie whipped into an easy, light, and fluffy pumpkin dip. No cooking required to make this delicious fall appetizer. It’s perfect for dipping apple wedges, graham crackers, or gingersnaps!
Pumpkin Pie Dip
This pumpkin pie dip recipe is an oldie but a goodie! It’s a favorite easy appetizer and a delicious fall dessert to bring to a party because kids (and adults) love it. It tastes like a dippable, spreadable version of classic pumpkin pie filling! This pumpkin dip is also easy to make; no cooking required. Just mix canned pumpkin with brown sugar, pumpkin spice, cinnamon, vanilla, yogurt, and whipped cream, and then chill.
Bring this easy pumpkin dip to your next Halloween or Thanksgiving gathering. For an extra festive touch, serve it in a small hollowed-out pumpkin! More pumpkin recipes include my pumpkin butterscotch bars, pumpkin roll, and these pumpkin spice cookies.
Why You’ll Love This Pumpkin Dip Recipe
October is my birthday month, and I love nothing more than cooler weather and the smell of pumpkin spice in the air (or at least in my kitchen!).
- So easy, even kids can make it. Whip it up quickly by combining canned pumpkin with a few fridge-and-pantry ingredients.
- No cooking, blenders, or special tools required, making it ideal for a fast fall dessert or party appetizer.
- Make it ahead. This dip needs to chill in the fridge, so it’s perfect to make ahead.
- TruWhip instead of Cool Whip. Many pumpkin dip recipes call for Cool Whip. I like to use TruWhip instead, which is also available in supermarket freezers. It has cleaner ingredients, no high-fructose corn syrup or GMO’s. I also mix in some 0% Greek yogurt to add protein. It’s a sweet dip that you can feel good about.
Ingredients You’ll Need
Here’s what I use to make this creamy pumpkin pie dip. See the recipe card below for the exact measurements.
- Pumpkin puree: Make sure to buy pure canned pumpkin and not pumpkin pie filling. They aren’t the same and aren’t interchangeable in this dip recipe. You can also use homemade pumpkin puree.
- Brown sugar: Or white granulated sugar, though brown sugar has a more caramelized flavor.
- Vanilla extract: Adds depth of flavor to the dip. I recommend vanilla extract or vanilla paste, not imitation.
- Cinnamon and pumpkin pie spice: I use both, but these spices can be adjusted to taste. You can also use a blend of cinnamon, nutmeg, ginger, allspice, and cloves.
- Greek yogurt: I use 0% fat, but any plain yogurt is fine to use.
- TruWhip: A brand of frozen whipped topping similar to Cool Whip. You’ll find it in the freezer section. If you’d prefer, you can substitute Cool Whip instead. Thaw the whipped topping before you make your dip.
How to Make Pumpkin Pie Dip
You don’t even need a mixer to make this simple, delicious pumpkin dip from scratch! Here’s what you’ll do. See the recipe card at the bottom for printable directions.
- Combine the dip ingredients. Start by mixing the pumpkin with brown sugar, vanilla, and spices. Fold in the yogurt, then the thawed whipped topping.
- Refrigerate. Chill the dip in the fridge until it’s time to eat. When you’re ready to serve, transfer it to a serving dish or a hollowed-out pumpkin.
Can I Make This Ahead?
Yes! You can prepare this pumpkin pie dip up to 24 hours ahead of serving and keep it covered in the fridge. Stir it again when it’s time to set it out for guests.
What to Serve with Pumpkin Pie Dip
Here are some ideas for what to dip in pumpkin pie dip, plus other ways to serve it:
- Serve it with sliced 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.
- Make a Halloween appetizer spread with mummy hot dogs and pumpkin cupcakes.
Storage
- Keep refrigerated. Store any leftover pumpkin pie dip in an airtight container in the fridge for up to 3 days.
- Freeze. If you’d like to freeze this pumpkin pie dip, transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw the dip in the refrigerator and stir well before serving.
More Pumpkin Recipes You’ll Enjoy
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 the refrigerator until ready to eat.
- To serve, transfer to a serving dish or hollowed-out pumpkin.
Last Step:
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