This easy pumpkin dip recipe is so unbelievably rich and creamy that everyone who tries it will be begging you for the recipe!
It’s the perfect Fall dessert to make for a party.
Just 5 minutes to prepare, no oven required, and the sweet pumpkin filling tastes exactly like the middle of a homemade pumpkin cheesecake!
Don’t be surprised if you find yourself wanting to eat this smooth and absolutely delicious pumpkin cheesecake dip straight from the bowl with a spoon.
Also be sure to try this Crustless Pumpkin Pie
How To Make Pumpkin Dip
Start by gathering your ingredients.
If using cream cheese, let it come to room temperature. Then combine the cream cheese or coconut cream, pumpkin puree, spices, sweetener, and vanilla extract.
Using a food processor yields the smoothest results by far, but you can stir everything together by hand with a lot of arm strength and patience if you don’t have a blender or food processor on hand.
The pumpkin pie dip is fine to leave out for a few hours at a party or when serving to guests. For freshness, it should be stored in the refrigerator when not consuming due to the perishable ingredients.
Leftover cream cheese? Make Vegan Cheesecake
Pumpkin Pie Dip Ingredients
This light and fluffy pumpkin dip can be made with just five or six basic ingredients. And there’s no Cool Whip, sour cream, vanilla pudding mix, sweetened condensed milk, or heavy cream needed.
The pumpkin: I like to use canned pumpkin puree here, because it makes things so easy. Just open the can, and you’re good to go! If you prefer to roast your own pumpkin and use homemade pumpkin puree, that’s fine.
Or roasted 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. Pumpkin pie filling can also be used if you decrease the sweetener in the recipe to taste.
For pumpkin dip without cream cheese: An equal amount of coconut cream can be subbed, or it also works well with store-bought or homemade vegan cream cheese for a vegan pumpkin dip.
For the pumpkin pie spice: Look for pumpkin spice in the section of the grocery store that sells cinnamon and other spices and seasonings.
If you can’t find it, additional cinnamon can be subbed instead. Or make your own by combining 1/2 tsp ground cinnamon with 1/4 tsp ground nutmeg and ginger and 1/8 tsp ground cloves.
The sweetener: Any all purpose sweetener can be used, but liquid sweeteners such as pure maple syrup, agave, or honey will yield a thinner dip. So I like to go with powdered sugar or powdered unrefined coconut sugar instead.
For a sugar free pumpkin dip, you can use powdered erythritol or xylitol, or sweeten with stevia to taste. Regular sugar or brown sugar also work. Just blend it until it has the same texture as powdered sugar, then measure after blending.
Pumpkin Cream Cheese Dip Questions
Can the no bake pumpkin dip be frozen?
Technically yes, you can freeze leftovers if needed. The snack dip will not be quite as creamy, and the texture is best if not frozen, but the taste is still good!
How do you serve the pumpkin dip?
This makes a great party dip, served with graham crackers, gingersnaps, sliced apples or banana, pretzels or vanilla wafer cookies. Or try it spread on top of pancakes or bagels, or as a healthy frosting for cupcakes or Healthy Banana Bread.
Of course, you can also just always eat it by the spoonful!
Can you make it a savory pumpkin dip?
I haven’t tried but am sure that you could do a savory version of the recipe if you simply leave out the sweetener and play around with spices such as onion, cumin, garlic powder, and a spoonful of tahini for flavor.
What can I do with leftover pumpkin?
The great thing about this recipe is that, unlike with many other pumpkin desserts, it uses an entire can of pumpkin puree so there’s no need to worry about leftovers.
Above, watch the step-by-step pumpkin dip recipe video
- 1 can pumpkin puree (15 oz)
- 8 oz cream cheese or coconut cream (or vegan cream cheese)
- 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)
- If you're using cream cheese, let it come to room temperature. Blend all ingredients until completely smooth. A food processor yields the smoothest results by far, but you can technically stir by hand with a lot of strength and patience if you don't have a blender or food processor. The dip can be left out for hours while consuming (such as at a party) but leftovers should be refrigerated for freshness.View Nutrition Facts
Have you made this recipe?
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