Pumpkin Pie Dip
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Need an easy fall dessert you can make at the last minute? This fluffy pumpkin pie dip takes just five ingredients and is ready in minutes, with plenty of creamy pumpkin spice flavor in every bite. Serve it right away with cookies, graham crackers or crisp apple slices, or chill it first for a thicker dip.
My husband and daughter are always the first to dive into this dip, so I have to remind them to save some for the guests! Once the bowl hits the table, it never stands a chance.
Why We Love Pumpkin Pie Dip
- Only five ingredients: This easy no-bake dessert comes together in minutes with simple ingredients you can find at almost any grocery store.
- Serve it with everyone’s favorites: Set out apple slices, graham crackers, vanilla wafers or pretzels so everyone can choose their own dipper.
- Make it now or make it ahead: Serve the dip right away when you need a quick dessert, or chill it ahead of time for a thicker texture. It’s an easy choice for fall parties or Thanksgiving.
Ingredients Needed For Pumpkin Pie Dip
Find the full printable recipe with specific measurements and directions below in the recipe card.
- pumpkin puree – Canned or homemade pumpkin puree both work. Don’t use pumpkin pie filling, which already contains sugar and spices.
- instant vanilla pudding mix: Use the dry mix only. Don’t prepare the pudding according to the box directions.
- milk: Any percentage of dairy milk will work in this recipe.
- pumpkin pie spice: Use a store-bought blend or make my pumpkin pie spice.
- whipped topping: Thaw the Cool Whip before adding it to the dip. Store-brand whipped topping works just as well.
- whipped topping – like Cool Whip, the store brand works just as well.
- pumpkin puree – canned or fresh can be used in this recipe
- instant vanilla pudding mix – Dry mix only is needed. Pudding gives a deliciously creamy vanilla base that pairs so well with the pumpkin.
- milk – You can use whatever type you have in your fridge. A vanilla yogurt can also be substituted here in a pinch.
- pumpkin pie spice – for all the cozy fall flavors, you can use my pumpkin pie spice blend or one from the store
How To Make Pumpkin Pie Dip
Making this pumpkin pie dip is super easy, you’re mostly mixing ingredients. Don’t skip chilling the dip before serving or the dip can be too loose to stay on the cookies when you dip. No harm in snagging a taste before you chill it though!
- Place the pumpkin puree, instant vanilla pudding, milk and pumpkin pie spice in a large bowl. Mix the ingredients well.
- Add whipped topping and fold the pumpkin mixture into the whipped topping until well mixed and it turns light orange in color and turns into a fluffy orange marshmallow.
- Chill the dip in the refrigerator for at least one hour to allow it to firm up a little. You can also enjoy it right away, but it will be a little thinner.
- Serve with vanilla wafer cookies, graham crackers, sliced apples or your favorite dippers. Dust the top of the dip with a little extra pumpkin pie spice or cinnamon as an optional garnish.
What To Dip In Pumpkin Pie Dip?
When it comes to dipping, the fun is in the variety. This creamy pumpkin pie dip pairs best with crunchy dippers that balance the sweet pumpkin spice flavor. You can go simple with just an option or two, or make a whole charcuterie style dip board. Here are some of our favorites to set out on a snack board or dessert tray:
- Cookies – Vanilla wafers, gingersnaps, shortbread (Chessman cookies work great!) graham crackers (Teddy Grahams are adorable!), sugar wafers or even animal crackers. These add buttery, spiced, or sweet crunch that works perfectly with pumpkin.
- Fruit – Crisp apple slices are a classic fall choice, but strawberries, pears, or grapes are also delicious.
- Something salty – Pretzels or waffle cone pieces bring that sweet-and-salty contrast (and keep people going back for “just one more”).
- Something extra – Pound cake or angel food cake cubes give you a softer, dessert-style option. Cinnamon sugar pita chips add a fun fall twist, and even marshmallows (mini or regular) are delicious for dipping.
You can stick with one or two simple options, or pile a whole platter full of dippers for a party spread. Honestly, there’s no wrong way to serve this pumpkin fluff dip. If you sneak a spoon straight into the bowl, I won’t judge.
Pumpkin Pie Dip Variations
Make It A Parfait- Layer this dip in glasses or in a giant glass bowl with crunchy cookies or pieces of sponge cake in between. Or see my pumpkin pudding which can be layered in a glass too!
Make It A Pie– Add this dip to a baked graham cracker crust or a baked pie crust for a super easy cold pie filling.
Swap The Pudding- There are a few different flavors of pudding that work well with this dip. Try cheesecake, white chocolate or french vanilla to mix it up.
Make It A Cheesecake Dip– Soften a block of cream cheese by slicing it into pieces and letting it sit on the counter for 5-10 minutes. Then whip the cream cheese with an electric mixer and add the rest of the ingredients for this dip for a delicious cheesecake dip.
Add A Garnish– Topping this dip with chopped walnuts, chopped pecans, or a drizzle of caramel makes it look super pretty to serve!
How Long Will Pumpkin Pie Dip Last?
Pumpkin pie dip can be stored in an airtight container for 3-4 days. Store cookies or other dippers separately from the dip or they can become soggy.
Other Recipes You’ll Love
Peanut Butter Cup Cheesecake Dip
Easy Pumpkin Pie Dump Cake (With Cake Mix)
Chewy Pumpkin Oatmeal Cookies
Soft Pumpkin Chocolate Chip Cookies
Pumpkin Pie Dip
Ingredients
- 1 cup pumpkin puree canned or fresh
- 3.4 oz instant vanilla pudding dry mix only
- ¼ cup milk
- 2 teaspoons pumpkin pie spice
- 8 oz whipped topping like Cool Whip
Instructions
- Place the pumpkin puree, instant vanilla pudding, milk and pumpkin pie spice in a large bowl. Mix the ingredients well.1 cup pumpkin puree, 3.4 oz instant vanilla pudding, ¼ cup milk, 2 teaspoons pumpkin pie spice
- Add whipped topping and fold the pumpkin mixture into the whipped topping until well mixed and it turns light orange in color.8 oz whipped topping
- Chill the dip in the refrigerator for at least one hour to allow it to firm up a little. You can also enjoy it right away, but it will be a little thinner.
- Serve with vanilla wafer cookies, graham crackers, sliced apples or your favorite dippers. Dust the top of the dip with a little extra pumpkin pie spice or cinnamon as an optional garnish.
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Can I use sugar free pudding mix?
Hi Linda, sure you can use a sugar free pudding as long as it’s an instant version. Let me know how it goes!
Made this for a gathering at my house and it’s a big hit. It makes so much that I was wondering if half can be frozen for another time and still be just as good?
I am so glad everyone loved it Dorinda! I would probably spread it in a graham cracker crust and freeze it into bars or a pie. I don’t know how well it would defrost as a dip that is scoopable as I haven’t tried it that way, but the bars aways freeze just fine and should still be tasty. The filling is similar to these bars https://onmykidsplate.com/pumpkin-cheesecake-bars-no-bake/
Can this be made into a pie and put in graham cracker pie crust
Yes you can! I talk about it in the “variations” section of the article. Hope that helps!
Very easy to make and it is so very good! Just made it last night for my Bible Study group and it was a hit!
So glad it was a hit Ann! -Kristy