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This no-bake Pumpkin pie Dip is positively delicious! It’s like your favorite pumpkin pie loaded with warm Fall spices but in light and fluffy dip form! It’s not only no-bake easy but is best made ahead which means less stress at party time! This Pumpkin Dip is perfect for Halloween parties, Fall potlucks, Thanksgiving, or even a fun snack. Serve your Pumpkin Dip with tart apples, graham crackers, vanilla wafers, or the included recipe for pie crust chips.
Creamy Pumpkin Pie Dip Recipe – Easy No Bake
Easy Pumpkin Dip
I get so excited for fall. The air is getting cooler and crisper. The leaves are starting to turn and is pumpkin everything season. Fall soups, pumpkin lattes, and cozy sweaters. And nothing reminds me more of autumn than eating a fun snack that tastes like pumpkin pie. This light and fluffy dip is so easy to make the kids can do it. Yes!
I mean, there are only four ingredients and within a matter of minutes, your pumpkin dip is complete. Although, I do like refrigerated. Kept in mind one hour in the fridge and watch out. OR if you are like me, 20 minutes in the freezer. HA!
There is nothing to cook, (I love a good no-bake recipe) which is so great when you need to a Fall dessert or appetizer. Bring it to your next Halloween, or Thanksgiving gathering, or heck just for yourself as an afternoon snack. But maker beware, one spoonful and you may just lose all your willpower.
Ingredients Needed for Dip
Most pumpkin dip recipes call for Cool Whip, which you can use. I prefer using TruWhip or So Delicious Coconut Whip topping. The ingredients are a much better choice. Plus, we are a dairy-free family, due to tummy issues. And if you are looking for a dairy-free alternative for cream cheese, Kate Hill makes a great version you can find in stores or you can make homemade. We like this vegan cream cheese from Chocolate Covered Katie.
1 8-ounce package cream cheese, softened
1 cup pumpkin puree
2 teaspoons pumpkin spice
1 cup frozen whipped topping, thawed
How to Make This Pumpkin Dip with Cream Cheese
Add cream cheese, pure pumpkin, pumpkin spice, and your favorite frozen whip topping (thawed) to a mixing bowl.
Fold in the whipped topping gently until well combined. Then refrigerate until ready to serve. I recommend refrigerating for at least one hour.
What To Serve With This Pumpkin Pie Dip
Oh goodness! This is a loaded question because there are so many great companions for this dip. I am sure anything you use will be a great vessel. I listed a few of our favorites below.
Here are some ideas as to what goes good with pumpkin pie dip.
- Graham Crackers
- Animal Crackers
- Vanilla Wafers
- Pie Crust Crisps/Chips – recipe included below
- Apples – Tart Apples such as Empire, Granny Smith or Pink Lady are great choices.
- Broken Waffle Cones
- Pizzelle Italian Cookies
- Sugar Cookies
- Homemade Cinnamon Sticks
- or an empty spoon
Can I Make This Pumpkin Dip In Advanced
Absolutely! And it actually tastes better if you keep it refrigerated for at least 1 hour before serving. The chilling time will allow this dip to thicken and the flavors to settle in. This dip will keep its form and taste delish for up to 3 days in the fridge.
Keep dip in an airtight container until serving.
Pie Crust Crisps Recipe
Ingredients for the Chips
- 2 packages refrigerated pie crust
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 teaspoon cinnamon
First, you will want to preheat your oven to 425 degrees.
Unroll the pie crust and use a pumpkin-shaped cookie cutter to cut out the chips. Continue rolling out the dough and cutting out shapes until all the dough has been used.
Place the pie crust chips on a baking sheet and brush with melted butter.
Combine the cinnamon and sugar and sprinkle over the top of the chips.
Bake in the preheated oven for 8 to 10 minutes, until golden brown and crisp. Allow to cool completely before serving. Should only be a few minutes as they are thin.
Creamy Pumpkin Pie Dip – Easy No Bake Recipe
This easy pumpkin pie dip is the perfect pumpkin pie fix made effortless.
- 1 8-ounce package cream cheese, softened
- 1 cup pumpkin puree
- 2 teaspoons pumpkin spice
- 1 cup frozen whipped topping, thawed
- Using a stand mixer beat together the cream cheese, pumpkin puree, and pumpkin spice.
- Once well-combined fold in the whipped topping gently.
- Refrigerate until ready to serve.
Recommend refrigerating for at least one hour before serving.
Serve with Pie Crust Crisps (recipe included in original post)
Amount Per Serving: Calories: 113Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 75mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 2g
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Other Amazing Pumpkin Recipes
Eating out is easy, and it usually tastes delicious, but it’s expensive. Making this meal at home will save you money. Add this recipe to your weekly meal plan.