Description
Creamy, spiced, and ultra-easy, this no-bake pumpkin dip is your new fall favorite. Perfect for gatherings, snacking, or late-night indulgence — it brings all the charm of pumpkin pie without turning on the oven.
Ingredients
1 cup canned pure pumpkin
4 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp pumpkin pie spice
8 oz whipped topping (Cool Whip or homemade)
Optional: Toasted pecans, mini chocolate chips, caramel swirl
Instructions
1. In a mixing bowl, combine softened cream cheese and powdered sugar. Beat until smooth with an electric mixer — around 1 minute.
2. Add canned pumpkin and pumpkin pie spice. Blend again until fully incorporated.
3. Fold in the whipped topping gently using a spatula. Don’t overmix — you want that airy texture.
4. Cover the bowl and refrigerate for at least 30 minutes if you prefer a firmer set.
5. Optional: Top with nuts, chocolate chips, or even crushed soft cookies.
6. Serve chilled alongside graham crackers, cinnamon sugar pita chips, or slices of crisp pear.
Notes
Do not use pumpkin pie mix — only pure canned pumpkin.
Substitute cream cheese with Greek yogurt for a tangy twist.
Use coconut whipped cream for a dairy-free version.
Maple syrup or monk fruit can replace powdered sugar for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 15mg
Keywords: pumpkin dip, fall dessert, no bake, creamy, easy dip