Pumpkin Pie Dip Recipe

I absolutely love this Pumpkin Pie Dip Recipe because it captures all the warm, cozy flavors of pumpkin pie but in a fun, scoopable form that’s perfect for snacking. It’s light, fluffy, and just sweet enough to satisfy that fall-time craving without feeling heavy or too rich. Whenever I have friends over or need a quick Thanksgiving appetizer, this dip is my go-to because it’s such a crowd-pleaser with minimal effort.

You’ll find that this Pumpkin Pie Dip Recipe is incredibly versatile. It’s great for dipping sliced apples, graham crackers, or gingersnaps — basically, any crunchy treat you have on hand. Plus, it comes together in about 15 minutes, so it’s ideal when you want something impressive but don’t want to fuss in the kitchen for hours.

this …

Ingredients You’ll Need

I like how these ingredients come together to create a dip that’s flavorful without being overly sweet or dense. Most are pantry staples during fall, and the 0% Greek yogurt adds a nice tang while keeping it light.

• Pumpkin puree: Make sure to use pure pumpkin, not pumpkin pie filling, for the best taste and texture.
• Brown sugar: Adds that rich, caramel sweetness that complements the pumpkin perfectly.
• Vanilla extract: Enhances the flavor depth — don’t skip it!
• Cinnamon: Just a touch gives it warm spice notes without overpowering.
• Pumpkin pie spice: This blend elevates the dip into true pumpkin pie territory. Adjust to taste as you like more or less.
• 0% Greek yogurt: Adds creaminess and protein while keeping the dip light, plus a gentle tang.
• Truwhip (frozen whipped topping, thawed): If you prefer, you can substitute with regular whipped cream for a fluffier texture.
• Apples (for dipping): I especially love crisp varieties like Honeycrisp or Granny Smith to balance the sweet dip.

Variations

I’m all about making recipes your own, so I love playing around with this Pumpkin Pie Dip Recipe to suit different tastes or dietary needs. Small tweaks can make this dip even more special for your crew.

• Dairy-Free Version: I’ve swapped the Greek yogurt and Truwhip for coconut yogurt and coconut whipped cream, which gives it a slightly tropical twist but still delicious.
• Extra Spices: Sometimes I add a pinch of nutmeg or ground ginger to deepen the flavor — it’s great if you love that authentic pumpkin pie spice profile.
• Maple Syrup Swap: If you want a different kind of sweetness, try using real maple syrup instead of brown sugar. It adds a lovely complexity.
• Boost the Protein: Adding a scoop of vanilla protein powder turned this into a snack my kids loved after soccer practice.

How to Make Pumpkin Pie Dip Recipe

Step 1: Combine Your Pumpkin and Sweeteners

Start by mixing the pumpkin puree with brown sugar, vanilla extract, cinnamon, and pumpkin pie spice in a large bowl. I like to whisk them well until the sugar dissolves and the mixture looks smooth and fragrant. This is where the dip gets all its signature flavor, so make sure those spices are evenly incorporated for a balanced taste.

Step 2: Mix in the Greek Yogurt

Next, stir in the 0% Greek yogurt. It might feel a bit thick at first, but the yogurt adds the perfect creamy texture and a slight tang that cuts through the sweetness — a nice contrast that I always appreciate. Make sure it’s fully blended so you get a smooth consistency.

Step 3: Fold in the Whipped Topping

Now, gently fold in the thawed Truwhip whipped topping. Be careful here — you want to maintain as much fluffiness as possible, so fold slowly and avoid stirring aggressively. The dip becomes light and airy after this step, which is when it really feels like pumpkin pie you can scoop and dip.

Step 4: Chill and Serve

Pop your dip into the refrigerator for at least 30 minutes to let the flavors meld and the texture settle. It tastes best nicely chilled, and this step helps everything come together perfectly. When you’re ready, transfer the dip to a pretty serving bowl or even a hollowed-out small pumpkin for a festive touch.

How to Serve Pumpkin Pie Dip Recipe

Garnishes

I usually keep garnishes simple — a light sprinkle of extra cinnamon or a few toasted pecans on top adds a nice crunch and a little visual appeal. Sometimes I add a drizzle of maple syrup or a dusting of cocoa powder if I want to fancy it up for guests, but it’s delicious as is.

Side Dishes

This dip pairs perfectly with crisp apple slices — Honeycrisp and Granny Smith are my favorites — as well as graham crackers and gingersnaps. It also goes nicely alongside a cheese platter or spiced nuts, making it a versatile addition to any fall spread.

Creative Ways to Present

For a festive touch, I like serving the Pumpkin Pie Dip in a hollowed-out mini pumpkin — it’s such a charming way to showcase it at Thanksgiving or fall parties! Another fun idea is layering the dip in small jars with crushed gingersnaps for individual servings that look adorable and make cleanup easier.

Make Ahead and Storage

Storing Leftovers

I store any leftover Pumpkin Pie Dip in an airtight container in the fridge, where it stays fresh for up to 3 days. The consistency might firm up a bit, so I give it a gentle stir before serving again to bring back that fluffy texture.

Freezing

I don’t usually freeze this dip because the texture changes once thawed — it can become a little watery or grainy. If you want to freeze it, try freezing it without the whipped topping, then fold that in fresh when you’re ready to serve.

Reheating

This dip is best served cold, so I don’t recommend reheating. If you want it a bit less chilled, just let it sit at room temperature for 10 minutes — that brings some softness back without losing the fresh flavors.

FAQs

Final Thoughts

Honestly, this Pumpkin Pie Dip Recipe has become one of my favorite no-fuss treats to share whenever I want to bring some fall warmth to the table. It feels indulgent yet fresh, and I love how easy it is to pull together last minute. If you love pumpkin pie but don’t want to bake or slice, this dip is the perfect way to enjoy those cozy flavors in a fun, casual way. Trust me — give it a try, and you’ll see why it’s a total hit every time!

Print