Pumpkin Pie Dip

A fluffy, no-bake pumpkin pie dip made with cream cheese, pumpkin purée, pumpkin pie spice and whipped topping. Served with apple slices, graham crackers, gingersnaps, vanilla wafers and pretzel twists.

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Prep Time 10

Chilling 1

Total Time 1 10

Servings: 12 servings (about ¼ cup dip each; makes about 3½ cups)

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

8 oz cream cheese full-fat block, softened
1 cup powdered sugar
½ cup pumpkin purée plain canned pumpkin, not pie filling
1 tsp pumpkin pie spice
½ tsp vanilla extract
1 pinch salt
8 oz whipped topping 1 tub (about 3 cups), thawed, such as Cool Whip

Dippers

2 large crisp apples such as Honeycrisp or Granny Smith, sliced and tossed with a squeeze of lemon juice
1 sleeve graham crackers broken into rectangles
20 gingersnap cookies
30 vanilla wafers
2 cups pretzel twists

Method

Beat the softened cream cheese and powdered sugar with a hand mixer on medium speed for 1–2 minutes, until completely smooth and fluffy.
Add the pumpkin purée, pumpkin pie spice, vanilla and salt; beat about 1 minute until evenly combined with no streaks.
With a rubber spatula, gently fold in the whipped topping in two additions until no white streaks remain.
Cover and refrigerate 1 hour (at least 30 minutes) to set.
Stir gently, transfer to a serving bowl, dust with cinnamon and serve with apple slices, graham crackers, gingersnaps, vanilla wafers and pretzel twists.

Notes

Soften cream cheese fast: cut into 1-inch cubes and leave 20 minutes, or microwave the unwrapped block 10–15 seconds. Storage: covered in the fridge 3–4 days; do not freeze. Don't leave out more than 2 hours. Make ahead up to 1 day and stir before serving. Whipped cream swap: ¾ cup heavy cream whipped with 1 tbsp powdered sugar.