Quick and easy no-bake Pumpkin Dip with just six ingredients takes less than five minutes to prepare and tastes like all the best parts of pumpkin cheesecake in dip form. Serve it with crisp tart apples. graham crackers, ginger snaps, or butter cookies. Perfect for movie night, game day, or any fall party or Halloween party.
How to make Pumpkin Dip
First, using an electric mixer or stand mixer with the paddle attachment on medium speed, beat the cream cheese till its texture is smooth and creamy with no lumps. Then reduce the speed to low and slowly add the pumpkin puree and powdered sugar in several intervals alternating between the two. Scrape down the side of the bowl and beater as needed. Mix the cinnamon, ginger, and nutmeg into the pumpkin mixture. Spoon the dip into a serving bowl, cover, and chill for at least 2 hours.
Helpful tips
- Soften the cream cheese to room temperature to make it easier to work with.
- Use canned pumpkin puree or homemade pumpkin puree.
- Cover and chill the dip for at least 2 hours or overnight.
- This dip can be prepared up to 3 days in advance. Just store in an airtight container in the fridge until ready to serve.
- In a hurry? Substitute 2 1/2 teaspoons of pumpkin pie spice instead of the other spices.
- This dip is pretty sweet. Consider serving with tart apples like Granny Smith Apples or Pink Lady apples. Or try the sweet and salty combo and serve it with pretzels or bagel chips.
What to serve with pumpkin pie dip
- Apple slices
- Pear slices
- Graham crackers
- Gingersnaps
- Butter cookies
- Pretzels
- Bagel Chips
- Vanilla Wafers
More pumpkin recipes to try
Easy Pumpkin Dip
Ingredients
- 8 ounces cream cheese
- 1 cup pumpkin puree
- 2 cups powdered sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Instructions
- Using a hand mixer or stand mixer with paddle attachment on medium speed beat the cream cheese till its smooth and creamy with no lumps.
- Reduce the speed to low and add the pumpkin puree and powdered sugar in several intervals alternating between the two. Scrape down the sides of the bowl and beater as needed.
- Mix in the cinnamon, ginger, and nutmeg. Cover the dip and chill in the refrigerator for at least 2 hours before serving.
Notes
- Soften the cream cheese to room temperature to make it easier to work with.
- Use canned pumpkin puree or homemade pumpkin puree.
- Cover and chill the dip for at least 2 hours or overnight.
- This dip can prepared up to 3 days in advance. Just store in an airtight container in the fridge until ready to serve.
- In a hurry? Substitute 2 1/2 teaspoons pumpkin pie spice in place of the other spices.
- This dip is pretty sweet. Consider serving with tart apples like Granny Smith Apples or Pink Lady Apple. Or try the sweet and salty combo and serve with pretzels or bagel chips.
Nutrition
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Juliane
This is SO good!
Erin
Looks really good! My family will love this for sure!
Catalina
I love pumpkin so much but I’ve never tried it in a dip! Must make it for sure!