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Pumpkin pie dessert dip tastes like homemade pumpkin pie, without the crust. Fluffy, creamy, and sweet, this no bake dessert may become a new Thanksgiving favorite!
Pumpkin pie is a staple dessert at many Thanksgiving tables, but this pumpkin pie dessert dip is better than that! Because it doesn’t have a crust, it’s gluten free, less calories, and much easier to make than a homemade pumpkin pie.
The pumpkin pie dip recipe serves about 8 people. For a big crowd, just double the recipe and serve it as an appetizer or pre-turkey snack. I make this dip a lot, even at times when it’s not a holiday. The dip is so good that when Sherman Burdette (of Fox 59 WXIN – Indianapolis) and I made the dip together on a TV segment, the crew ate it all while I cleaned up!
Watch me make this ultimate no bake dessert- pumpkin pie dip- on IndyStyle HERE
Because it’s a no bake dessert, it’s super quick to make, so you can prepare it a couple of days ahead. There are dairy products in the dip, so be sure to cover it well and store in the refrigerator.
The dip uses a cup of pumpkin, so buy large cans of puree, especially if you’re doubling the recipe. There are plenty of recipes that use pumpkin puree, so if you have any extra, you can make:
Pumpkin oatmeal – Stir a couple of teaspoons of pumpkin puree into the cooked oatmeal, with some milk or cream.
Slow cooker black bean pumpkin chili – This chili is total comfort food, especially on cool nights in fall or winter.
Pumpkin monster cookies – These cookies are a spin on traditional monster cookies, or what are sometimes called ‘kitchen sink’ cookies.
Easy pumpkin crescent rolls – Bake a batch or two to serve with Thanksgiving dinner!
Maple pumpkin pecan quinoa – Serve this for breakfast or a side dish with dinner.
Pumpkin streusel cake – This cake has a pumpkin spice caramel drizzle on top that is completely addictive!
I hope you will try this pumpkin pie dip recipe. If you make it, please let me know what you think of it.
Total Servings 8
10 minPrep (inc. refrigeration & rest time)
10 minTotal Time
Ingredients
- 1 8 oz + 4 oz package of cream cheese, softened
- 1 C powdered sugar, up to an additional 1 cup, if desired, for sweetness
- 1 1/2 C canned pumpkin puree (not pumpkin pie filling)
- 1/2 C plain or vanilla yogurt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1 1/2 tsp pumpkin pie spice (more if you like the spice)
- 1 1/2 C of whipped cream
Instructions
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Add in pumpkin, yogurt, cinnamon, pumpkin pie spice, and ginger and nutmeg. Mix well.
- Fold in the whipped cream.
- Chill until ready to serve.
- Serve with apple slices, graham crackers, or ginger cookies.
Special thanks to my social media manager, Becca, who made the recipe and shot the photos in this post. Check out her delicious recipes on It’s Yummi.
