Learn how to make this fluffy pumpkin pie dip for your next holiday party. Makes a great appetizer or a dessert for Halloween, Thanksgiving, or Christmas.
Is pumpkin pie mix the same as canned pumpkin?
No. Canned pumpkin is cooked, pureed pumpkin (technically, it’s squash). Pumpkin pie mix is pureed pumpkin already spiced. Make sure to pay attention to the recipe and what is actually being called for.
For this recipe, you could use the pumpkin pie mix in lieu of the canned pumpkin and spices for the pumpkin pie dip.
Fun facts about pumpkin pie dip
One of the fun things about pumpkin recipes is that the word “pumpkin” can cover more than one kind of fall squash. The canned pumpkin you buy for baking is usually chosen because it is smooth, naturally sweet, and less watery than the big orange pumpkins we carve for Halloween. That makes it perfect for creamy recipes like this fluffy pumpkin pie dip.
Another fun fact: pumpkin pie dip is basically pumpkin pie’s no-bake cousin. You get the cozy spices, creamy texture, and holiday flavor without making a crust, turning on the oven, or waiting for a pie to cool. That makes it a great last-minute party recipe when you need something quick, sweet, and seasonal.
Is there pumpkin in pumpkin pie filling?
Ready for this? No. Pumpkin pie filling is not made from orange pumpkins you carve. It’s made from squash. Crazy, right?
Tips and tricks for the fluffiest pumpkin pie dip
- Soften the cream cheese first. Let it sit at room temperature before mixing so the dip turns out smooth instead of lumpy.
- Scrape the bowl. Stop once or twice while mixing and scrape the sides and bottom of the bowl so the pumpkin, spices, and cream cheese blend evenly.
- Chill before serving. A little refrigerator time helps the flavors come together and gives the dip a thicker, scoopable texture.
- Adjust the sweetness. If you like a dessert dip that is sweeter, add a little more powdered sugar. If you like the pumpkin and spice flavor to shine, keep it lighter.
- Do not overmix after adding whipped topping. Fold gently so the dip stays fluffy and light.
If you accidentally grabbed pumpkin pie mix instead of canned pumpkin, you can still use it, but taste before adding extra spices or sugar. Pumpkin pie mix is already seasoned and sweetened, so adding the full amount of spices from your recipe may make the dip stronger than you planned.
Serving suggestions
This dip is easy to dress up for Halloween, Thanksgiving, Christmas, game day, or any fall get-together. Spoon it into a pretty serving bowl, sprinkle a little cinnamon on top, and add dippers around the bowl for a simple dessert board.
- Graham crackers
- Gingersnap cookies
- Vanilla wafers
- Apple slices
- Pear slices
- Pretzels for a sweet and salty bite
- Cinnamon pita chips
- Shortbread cookies
For a party tray, try mixing textures. Put crisp apples and pears on one side, cookies on another, and pretzels in between. The fruit keeps things fresh, the cookies make it feel like dessert, and the pretzels add that little salty crunch that makes everyone come back for another bite.
Storage tips
Keep pumpkin pie dip covered in an airtight container in the refrigerator until you are ready to serve it. For the best texture, give it a gentle stir before setting it out. Leftovers are best enjoyed within 3 to 4 days. Because this dip is creamy, freezing is not recommended; it can separate and become watery or grainy after thawing.
If you have leftover canned pumpkin after making the dip, move it out of the can and into a covered container before refrigerating. You can stir extra pumpkin into oatmeal, pancake batter, smoothies, chili, pasta sauce, or even another quick fall dip.
Need another recipe in addition to the pumpkin pie dip?
- Baked Pumpkin Cheesecake
- Pumpkin Pie Filling
- Pumpkin Pie Bread
- Cool Pumpkin Shaped Cake (no pumpkin used here)
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
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Rock on!
~Bobbi
Pumpkin Pie Dip
Equipment
- Stand Mixer/Hand Mixer
Ingredients
- 2 Cups Heavy Whipping Cream
- 1 3/4 Oz Instant Vanilla Pudding Mix
- 1 Tbsp Sugar, White, Granulated
- 1/2 Cup Canned Pumpkin Not Pumpkin Pie Filling.
- 1 Tsp Ground Cinnamon
- 1/4 Tsp Ground Nutmeg
- 1/4 Tsp Ground Ginger
- 1/8 Tsp Ground Cloves
- Graham Crackers/Cookies Can substitute.
Instructions
- With a stand/hand mixer, beat the pudding mix, sugar, and heavy cream until stiff peaks form.
- Add remaining ingredients and stir.
- Spoon into a serving bowl and chill in refrigerator 2-3 hours before serving.
- Serve with graham crackers/cookies.
Notes
Nutrition
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Perfect for sitting out for your peeps to snack on before the big meal. We used just regular graham crackers.