When pumpkin spice craziness hits every year, other people storm local coffee shops. I head into the kitchen and pull out this recipe for the Best Pumpkin Pie Dip to officially kick off the season of football and fall parties. There’s so much fun to be had once the summer starts to fade . . . think about that rather than worrying about a time-consuming appetizer for the next Halloween party!
It’s not hard to get pumped about pumpkin since it’s such a beautiful color and lovely texture, and it works equally well in both sweet - Whole Wheat Pumpkin Cinnamon Rolls, Simple Pumpkin Pie Milkshake - AND savory - Instant Pot Pumpkin Risotto with Crispy Bacon, Pumpkin and Red Lentil Soup - dishes. This recipe can be a bit of both depending on what you serve it with.
What Makes This Recipe Work?
Everybody loves a good dip, but this one is a little different. Unlike most dips, it’s sweet, not savory, and trust me. Everybody will love it. Think of it like a dip-style dessert, a great option for tailgating or other parties thanks to being finger-food friendly.
“But a dip needs to be quick and easy to put together!” Yes. This pumpkin cream cheese dip is an easy dessert that requires minimal ingredients. You can also make it ahead of time, so it’s an even more convenient recipe. Just keep it covered and in the fridge until ready to use.
“But a dip needs to be creamy and dreamy and the kind of thing people crowd around at the table!” Yes and yes. This dip is pillowy and light, but heavy enough to stick to whatever lovely crispy thing you’re serving it with. The subtle tartness of the cream cheese balances the sweetness, and the warming spices will make everyone smile as soon as they have a bite.
Ingredients
- Cream cheese- I use regular cream cheese, but you can also choose a fat-free version to make this a little healthier. Just make sure you start with softened cream cheese for easy mixing.
- Powdered sugar- You can sift this into the mixture with a fine mesh strainer to minimize lumps.
- Pumpkin puree- I used canned pumpkin for this recipe which works great, If you’re feeling more committed to bringing fall into your kitchen, you can bake your own pumpkin to use as a pumpkin puree substitute. Check out the tips below for instructions.
- Cinnamon- Remember to check your spices periodically for freshness. Ground cinnamon is good for about 3 or 4 years.
- Nutmeg- Pre-ground nutmeg is fine, but using freshly grated nutmeg adds a lovely aroma.
- Ginger- Use dry, ground ginger, not fresh.
- Cloves- If you only have whole cloves, you can crush them using a mortar and pestle or small spice grinder.
- Vanilla- Use real vanilla extract.
- Pecans- These are optional but add a nice crunch.
How To Make
- Beat cream cheese and powdered sugar together until light and fluffy. Add in the remaining ingredients and mix well.
- Pour dip into a bowl. Top with chopped walnuts or pecans, if you choose.
- We served ours with gingersnaps, but you can use whatever you like.
- So simple, right??
Tips for Making the Best Pumpkin Pie Dip
- Let’s talk pumpkin. You have a couple of options when it comes to puree, so let me explain both. First, you can buy it canned. This is the easiest option and the one I used for mine. I like Libby's because it’s easy to find and has a good flavor. The second option is roasting your own pumpkin. It isn't hard but does take a bit of time. Start with a pumpkin meant for roasting, not the decorative pumpkins you put on your front porch. I use sugar pie pumpkins, but there are plenty of other options. Start by cutting the pumpkin in half, then remove the seeds. Place both sides face down on a baking sheet and cook at 375 until they’re fork-tender. Once it‘s cooled, remove the insides and mash. At this point, I like to cook it in a pan for a while to remove some moisture and intensify the sweetness as it reduces. Once it cools, it’s ready to use!
- I topped my dip with a few chopped pecans, and you can stir more into the dip too. If you aren't into pecans, use chopped walnuts. If you have time, roast your nuts before chopping to really bring out their flavor and make them nice and crispy.
- I prefer to use individual spices, but you can substitute them with pre-mixed pumpkin pie spice. I would use about 2 teaspoons.
FAQ
Classic pumpkin pie spice mix is a combination of cinnamon, nutmeg, ginger, and cloves. You can also add a touch of allspice. Just smelling it makes you feel all warm and toasty on the inside! If you do a lot of fall baking, mix up a batch of your favorite blend ahead of time and store it in spice jars. Hot chocolate + whipped cream + a sprinkle of pumpkin spice = magic!
Whether you use canned or homemade puree, you’ll have leftovers. You can freeze it, or use it in more tasty ways. Make pumpkin pancakes, cookies, or quick bread . . . add some to baked oatmeal or a pumpkin-spiced smoothie . . . elevate a pot of chili or curry . . . make a pumpkin whipped cream to add to your pumpkin-spiced latte. Since this is basically a pumpkin pie cheesecake dip recipe, you could also double or triple this recipe and spoon it into individual-sized graham cracker crusts, top with a dollop of whipped cream or whipped topping, and have a more elegant - but still finger-food-friendly - dessert.
Well, what cookie would you use for a pumpkin pie cookie topping? Any answers you think of will work here. My absolute favorite is ginger snaps, but you could use vanilla wafers cookies, graham crackers (try this homemade Vegan Graham Crackers), Biscoff cookies, or even pretzels if you like a salty/sweet combo. Apple slices are a great, and colorful, option too.
Pumpkin Pie Dip with Gingersnaps
Ingredients
- 8 ounces cream cheese, softened
- ¾ cup powdered sugar this is a variable, if you want less, or even more, definitely add it.
- ½ cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla
- chopped pecans for topping
Instructions
- Mix cream and powdered sugar until light and fluffy. Add in the remaining ingredients and mix well.
- If you are serving in a pumpkin, get that hollowed out. If you are using a bowl inside the pumpkin, as I did, make sure this will be set just inside the pumpkin. If you are not using the bowl in the pumpkin, skip this step!
- Pour dip into bowl. Top with chopped walnuts, if you choose.
- We served ours with gingersnaps, you can use whatever you like. I have served it with nilla wafers or even apple slices before.
Notes
- Let’s talk pumpkin. You have a couple of options when it comes to puree, so let me explain both. First, you can buy it canned. This is the easiest option and the one I used for mine. I like Libby's because it’s easy to find and has a good flavor. The second option is roasting your own pumpkin. It isn't hard but does take a bit of time. Start with a pumpkin meant for roasting, not the decorative pumpkins you put on your front porch. I use sugar pie pumpkins, but there are plenty of other options. Start by cutting the pumpkin in half, then remove the seeds. Place both sides face down on a baking sheet and cook at 375 until they’re fork-tender. Once it‘s cooled, remove the insides and mash. At this point, I like to cook it in a pan for a while to remove some moisture and intensify the sweetness as it reduces. Once it cools, it’s ready to use!
- I topped my dip with a few chopped pecans, and you can stir more into the dip too. If you aren't into pecans, use chopped walnuts. If you have time, roast your nuts before chopping to really bring out their flavor and make them nice and crispy.
- I prefer to use individual spices, but you can substitute them with pre-mixed pumpkin pie spice. I would use about 2 teaspoons.
Amanda Scarlati says
This looks delicious! What a great appetizer for Halloween!
admin says
Thank you so much Amanda!!