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Pumpkin Pie Dip

Pumpkin Pie Dip


Fluffy pumpkin pie dip is a real crowd pleaser. This wonderful appetizer is just as tasty and scrumptious as a home-baked Thanksgiving pie.




  • 1 8-ounce block of cream cheese, softened
  • 1+3/4 cup powdered sugar (confectioners sugar)
  • 1/4 cup light-brown sugar, lightly packed
  • 1 cup 100% pure pumpkin, canned (NOT pumpkin pie mix)
  • 1 pinch of salt
  • 1 teaspoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 batch homemade whipped cream – see ingredients below!


  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar (confectioners sugar)
  • 1+1/2 teaspoons pure vanilla extract



Place a metal mixing bowl and beater into the freezer for 20 minutes. You’ll want them to be cold for making the homemade whipped cream.


  1. In the bowl of a stand mixer, blend together the softened cream cheese, powdered sugar, light-brown sugar, the canned pumpkin puree, a pinch of salt, cinnamon, and pumpkin pie spice until smooth and creamy.
  2. Pull out the metal mixing bowl and beater from the freezer. Add the heavy whipping cream, powdered sugar and vanilla extract. Whip these ingredients together starting on a low speed. Then gradually increase the mixing speed until it’s all the way on high. Continue whipping until soft peaks form. Once you start seeing the soft peaks, you’re almost there – continue whipping just a tiny bit longer. Pay close attention to the texture. Be careful not to over whip or the whipped cream will fall flat.
  3. With a spatula, gently fold the whipped cream into the pumpkin pie dip mixture. Refrigerate for 30 minutes.
  4. Transfer the pumpkin pie dip to a small serving bowl. Garnish with a light sprinkling of cinnamon and a cute cookie. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer, Tea Time, Snack, Dessert, Party
  • Method: Mixer
  • Cuisine: American

Keywords: pumpkin pie dip, pumpkin pie dip recipe, pumpkin dip