This homemade pumpkin dip is so unbelievably rich and creamy that everyone who tries it will be begging you for the recipe!
The best pumpkin dip recipe
- It’s the perfect Fall dessert to whip up for any event or gathering.
- Light, fluffy, and made with just 5 ingredients!
- The entire recipe comes together in minutes, without any fancy equipment.
- And the spicy, sweet filling tastes exactly like classic pumpkin cheesecake.
- Plus, unlike many similar pumpkin dip recipes, there is no Cool Whip, sour cream, vanilla pudding mix, sweetened condensed milk, or heavy cream required.
Don’t be surprised if you find yourself eating this smooth and absolutely delicious no bake pumpkin dip straight from the bowl with a spoon.
Also be sure to try this Crustless Pumpkin Pie
Step by step recipe video
Above, watch the pumpkin dip recipe video.
This is it, the best pumpkin cheesecake dip of them all. It’s simple, quick, and my favorite part is the natural ingredients! Will make again!
Pumpkin pie dip ingredients
Pumpkin Puree – I like to use canned pumpkin puree here, because it makes everything so easy. Just open the can, and you are good to go! If you prefer to roast your own pumpkin and blend up homemade pumpkin puree, that is fine.
No pumpkin to be found? 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.
Cream Cheese – Use your favorite brand, whether it is Philadelphia style cream cheese (block or spread) or a low fat or dairy free alternative. For a vegan pumpkin dip without cream cheese, substitute an equal amount of coconut cream.
Sweetener – Any all purpose sweetener is fine, although liquid sweeteners such as pure maple syrup, agave, or honey yield a thinner dip. I recommend powdered sugar for the best thick, whipped and fluffy texture. You can turn it into a low carb and sugar free pumpkin dip by using powdered erythritol or monk fruit. Or sweeten with keto friendly stevia to taste.
Classic white sugar, unrefined date sugar, or brown sugar also work. Just blend granulated sweetener until it has a similar texture to powdered sugar. Then measure after blending.
Vanilla Extract – Be sure to buy pure vanilla extract at the grocery store, not imitation vanilla flavoring. Your dip will taste a hundred times better, trust me.
Spices – Ground cinnamon and pumpkin pie spice add incredible Fall flavor to the pumpkin recipe. You can either buy a jar of pumpkin pie spice or make your own at home.
Homemade Pumpkin Pie Spice
If you cannot find pumpkin pie spice at the store, or if you want to save money by using spices you already own, combine the following:
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Stir these spices together to create your own DIY pumpkin spice blend. Store in a tightly sealed jar until ready to use.
Pumpkin party dessert dip serving ideas
- This makes a great party dip, served with graham crackers, gingersnaps, pretzels, or vanilla wafer cookies.
- Or try it for breakfast spread on top of pancakes, waffles, or bagels. Serve with fresh sliced fruit like apples and bananas.
- The pumpkin dip is also delicious as a healthy frosting for cupcakes, cakes, Healthy Banana Bread, or Baked Apple Cider Donuts.
Of course, you can also eat it straight out of the blender by the spoonful!
How to make pumpkin dip
Step 1: Gather your ingredients. Let the cream cheese come to room temperature. This step will help it to blend more easily without lumps.
Step 2: Combine ingredients. Add the softened cream cheese or coconut cream, pumpkin puree, cinnamon, pumpkin pie spice, pure vanilla extract, and sweetener to a blender, food processor, or large mixing bowl.
Step 3: Blend until smooth and fluffy. Using a food processor, blender, 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 don’t own any of these mixing machines.
Step 4: Transfer to a serving bowl. Serve cold or at room temperature, alongside cookies or fruit of choice.
Step 5: Store leftovers. The pumpkin pie dip is fine to leave out for a few hours at a party or when serving to guests. For freshness due to the perishable ingredients, store leftover dip tightly covered in the refrigerator for up to five days.
Leftover cream cheese? Make Greek Yogurt Cheesecake
Frequently asked questions
To save time, you can prepare everything up to a day in advance. Tightly cover the blended dip and refrigerate, then stir well before serving.
Technically yes, you can freeze leftovers. The snack dip will not be quite as creamy, and the texture is best if not frozen, but the taste is still good!
Create a savory pumpkin appetizer or side dish by omitting the sweetener and pumpkin spice in the recipe below.
Cut the cinnamon back to just a fourth teaspoon. And season with autumn friendly spices like onion, garlic powder, and cumin.
Garnish the dip with tahini drizzled over top, and serve the dish alongside potato chips, herb crackers, or a raw vegetable platter.
Feel free to blend in a scoop of your favorite protein powder to create a healthy snack.
I recommend going with either unsweetened protein powder or any flavor that compliments pumpkin. Try vanilla, chai, caramel, or cinnamon rol.
One of the many great things about this recipe is that it calls for an entire can of pumpkin puree. So there’s no need to worry about leftovers.
In general, my favorite ways to use up canned pumpkin include Flourless Pumpkin Muffins, Keto Pumpkin Bread, Pumpkin Mac and Cheese, and Protein Pumpkin Bread.
Oh and Healthy Pumpkin Pie!
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)
InstructionsÂ
- 1. If using, let cream cheese come to room temperature so it blends more smoothly.
- 2. Blend the cream cheese or coconut cream, pumpkin puree, cinnamon, pumpkin pie spice, vanilla extract, and sweetener in a food processor, blender, stand mixer, or with beaters until smooth. (You can stir everything together by hand, although the texture will be less whipped and fluffy.)
- 3. Serve in a bowl, alongside gingersnaps, sliced apples, graham crackers, or dipping snacks of choice.
- 4. Store leftovers tightly covered in the refrigerator for up to five days.
Video
Notes
More dessert dip recipes
You can make your own vegan cream cheese. I have and its delicious. Google it
I made the sweet potato brownies recipe, my family and neighbor really liked it ! Definitely a keeper! Rich, chocolaty and healthy, can’t get better !
Thank you!
Mine turned out a bit bland. I added some extra spices, separate as in cinnamon, cloves, allspice, nutmeg, and extra ginger! I also added more powdered sugar. I like to eat this with ginger snap cookies.
I made this for a party on Saturday night and it went over really well. The pumpkin cheesecake flavor was spot on!
So easy and so delicious! Just sweet enough, and we served it with graham crackers. Yummm!