CREAMY PUMPKIN DIP IS ONE OF THE EASIEST AND MOST DELICIOUS DESSERTS/APPETIZERS THAT COMES TOGETHER IN LESS THAN 10 MINUTES!
This no bake Pumpkin Dip is positively dreamy! It’s like your favorite pumpkin pie loaded with warm Fall spices but in rich, luscious 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, bananas, graham crackers, vanilla wafers or gingersnap cookies.
Easy Pumpkin Dip
Right on cue, the weather has changed to Fall here in Carlsbad (north San Diego). I am wearing jeans for the second day in a row and am looking out at a blanket of cloudy skies while I type. I love Fall weather because it means it’s sweater season, blanket season, soup season and of course, pumpkin season! I’ve already shared my Pumpkin Bars with Nutella Cream Cheese Frosting (a MUST make!) and I am SO excited to share this crowd pleasing Pumpkin Dip with you.
I made this Pumpkin Dip last week for a baby shower along with my Bacon Ranch Cheese Ball (now on video HERE), and they were both huge hits. I loved them because they are both SO easy to make and everyone else loved them because they are tantalizingly delicious. Just be prepared to share the recipe with everyone.
No-bake dips and cheese balls are my appetizers of choice when it comes to parties because they are easy, make ahead, stress free crowd pleasers. If you are looking for more holiday dips in addition to my Pumpkin Dip to make your life easier and your parties more delicious, you will love my Cherry Cheesecake Dip, Toffee Caramel Apple Dip, Key Lime Cheesecake Dip and Roasted Red Pepper Feta Dip.
How to Make Pumpkin Dip with Cream Cheese
The Pumpkin Dip takes about 5 minutes to whip up. How awesome is that? You get all the satisfying depth of pumpkin pie but in rich and creamy, cheesecake-like dip form. To make Pumpkin Dip:
- Add cream cheese, brown sugar, pure pumpkin, maple syrup, ground cinnamon, ground ginger, ground nutmeg and ground cloves to a mixing bowl.
- Beat with an electric mixer until smooth.
- Add heavy cream and beat on medium-high speed until very thick and fluffy. Dip will continue to thicken when chilled.
What Should I Serve with Pumpkin Dip?
My favorite dipper to serve with Pumpkin Dip is Granny Smith apples. The crispy, juicy tartness is the ideal companion to the rich, Fall dip but you really can’t go wrong with other dippers. Pumpkin Dip is delicious with:
- Granny Smith apples (my fav)
- bananas
- pears
- pound cake (cubed)
- cinnamon and sugar graham crackers
- chocolate graham crackers
- chocolate animal cookies
- vanilla wafers
- lemon wafers
- golden Oreos
- ginger snap cookies
- sugar cookies
- pretzels
- cinnamon crisps (cinnamon and sugar tortilla chips)
How do I keep my Apples from turning brown?
Seeing as Granny Smith apples are my favorite dipper for Pumpkin Dip, I needed a sure way to keep them from turning brown without distracting to the taste. I know there are many different ways to do this but my preferred method is to add 1 tablespoon of lemon juice to a medium bowl and then a half cup or so of apple juice. I then add my apples to the bowl and toss them as I slice them. This keep the apples from browning and it doesn’t make them taste too bitter like only using lemon juice can.
Can I make this Pumpkin Dip in Advance?
Yes! This Pumpkin Dip is best if made at least one hour in advance and then allowed to chill in the refrigerator. It is even better if allowed to chill overnight in the refrigerator. The chilling time allows for the dip to thicken and for the flavors to develop.
If you are running short on time, then that’s okay! Stick the dip in the freezer for 20 minutes then transfer it to the fridge until ready to serve.
LOOKING FOR MORE PUMPKIN RECPES?
- Mom’s Famous Pumpkin Bread
- Pumpkin Praline Pie
- Soft and Chewy Pumpkin Cookie with Cinnamon Cream Cheese Frosting
- Double Layer Pumpkin Cheesecake
- Chocolate Chip Pumpkin Pound Cake with Cinnamon Cream Cheese Glaze
- Pumpkin Angel Food Cake French Toast
- Pumpkin Bread Pudding with Caramel Sauce
- Pumpkin Dinner Rolls
- and be sure to check out my collection of over 50 Thanksgiving Recipes!
Looking for more Fall Recipes?
- Sweet and Spicy Slow Cooker Cranberry Meatballs
- Cranberry Apple Pecan Wild Rice Pilaf
- Herb Scalloped Sweet Potatoes with Gruyere and Bacon
- Cranberry Apple Shaved Brussels Sprouts Salad
- Cheesy Pesto Pull Apart Bread
- Million Dollar Cookie Pie
WANT TO TRY THIS PUMPKIN DIP RECIPE?
Pin it to your PUMPKIN, FALL or DESSERTS Board to SAVE for later!
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©Carlsbad Cravings by CarlsbadCravings.com
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Ingredients
Pumpkin Dip
- 12 oz. Cream Cheese softened
- 1 cup packed brown sugar
- 1 cup pure pumpkin
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 tsp EACH ground nutmeg, ground cloves
- Add later:
- 1/2 cup heavy cream
Dipper Ideas
- Granny Smith apples my fav with this Dip
- bananas
- pears
- pound cake (cubed)
- graham crackers or cinnamon graham crackers
- chocolate animal cookies
- chocolate graham crackers
- vanilla wafers
- lemon wafers
- golden Oreos
- ginger snap cookies
- sugar cookies
- pretzels
- cinnamon crips
Instructions
- Add all of the Pumpkin Dip ingredients except the heavy cream to a large mixing bowl. Beat with an electric mixer until smooth. Add heavy cream and beat on medium-high speed until very thick and fluffy, about 5 minutes. Dip will continue to thicken when chilled.
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Jerry bledsoe says
I made the pumpkin dip for a baby shower and I cut thick sliced bacon into thirds, deep fried them and used the bacon as the dippers. A BIG hit!
Jen says
oh my goodness, I never thought of bacon but that is brilliant! I’m so happy it was as hit!
Stephanie says
Hello,
Will whipping cream do – 35%? I believe it’s the heaviest cream we have here in Canada! 🙂
Jen says
Yes, that should be great! enjoy!
Sara says
WOW. This dip knocked my socks off it is so yummy! I opened half of a carton of cream cheese to realize it was moldy. The other carton I had was 8 ounces, so I measured 3/4 of the rest of the ingredients and used almond milk. (My diet is gluten and dairy free, so the cream cheese was both.) Wonderful recipe! I will continue enjoying it in the future.
Jen says
That is awesome Sara, thank you! I’m so pleased you loved it so much!