Q1: What is the difference between this pumpkin dip and a "pumpkin fluff" dip?

While both are delicious, the main difference is the texture. A "fluff" dip , like the first version of this recipe, typically has a large amount of whipped cream folded into the base, which makes it very light, airy, and mousse-like. This Pumpkin Pie Dip is a cheesecake-style dip . It has a much higher ratio of cream cheese, which makes it denser, richer, and creamier, with a flavor and texture that is very similar to a no-bake pumpkin cheesecake.

Q2: How do I get my cream cheese perfectly smooth and not lumpy?

The number one, non-negotiable secret is to make sure your block-style cream cheese is fully softened to room temperature before you begin. Cold cream cheese will not blend smoothly and will result in small, unpleasant lumps. It's also a great idea to beat the cream cheese on its own for a minute or two first, as the recipe directs, to work out any initial lumps before you add the other ingredients.

Q3: Can I make this dip with low-fat cream cheese?

For the absolute best, richest, creamiest, and most authentic cheesecake-like texture, it is highly recommended to use full-fat, block-style cream cheese . Low-fat cream cheese (often called Neufchâtel) has a higher water content and less fat, which can result in a dip that is thinner and less rich.

Q4: How far in advance can I make this dip for a party?

This is the perfect make-ahead party dip! You can prepare the dip completely (without the final whipped cream garnish) and store it in an airtight container in the refrigerator for up to 3 days . The flavors will actually have even more time to meld and will be even more delicious!

Q5: Can I use fresh pumpkin purée instead of canned?

Yes, you can. If you are using fresh, homemade pumpkin purée, it is very important to make sure that it is very thick and not watery. After you have roasted and puréed your pumpkin, it is a great idea to let it drain in a cheesecloth-lined sieve for a few hours to remove any excess liquid before you use it in the recipe.

The Best Creamy Pumpkin Pie Dip (Tastes Like Cheesecake!)

A quick, easy, and no-bake recipe for a creamy dip that tastes like pumpkin pie. The dip is made by beating room-temperature cream cheese with pumpkin puree, confectioners’ sugar, and pumpkin pie spice until light and fluffy. After being chilled for at least two hours to set, the dip is decorated with a border of fresh whipped cream and a sprinkle of cinnamon sugar. It’s designed to be served with ginger cookies or other dippers, making it a perfect appetizer for fall gatherings.

Author: Grace
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes (includes chilling time)
Yield: 10-12 servings 1x
Category: Appetizer
Method: No-Bake, Mixing
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Two 8-ounce packages cream cheese, at room temperature
1 tablespoon pumpkin pie spice
1 1/2 cups plus 1 tablespoon confectioners’ sugar
One 15-ounce can pumpkin puree
1 tablespoon pure vanilla extract
Pinch of kosher salt
1/2 cup heavy cream
1 tablespoon cinnamon sugar
One 1-pound box ginger cookies, for serving

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, beat the room-temperature cream cheese with an electric mixer on high speed for about 2 minutes, until light and fluffy.
Add the pumpkin pie spice and 1 1/2 cups of the confectioners’ sugar and beat for 1 minute until combined.
Add the pumpkin puree, vanilla, and salt and beat for 1 more minute until fully combined and smooth.
Transfer the mixture to a 9-inch pie plate, cover, and refrigerate for at least 2 hours, or up to overnight, to chill and set.
Just before serving, beat the heavy cream in a medium bowl with an electric mixer on high speed for about 2 minutes, until soft peaks form.
Add the remaining 1 tablespoon of confectioners’ sugar and beat until combined.
Dollop the whipped cream in a decorative circle around the edge of the chilled pumpkin dip.
Sprinkle the top with the cinnamon sugar.
Serve with ginger cookies for dipping.

Notes

Using room-temperature cream cheese is a key step to ensure the dip is smooth and free of lumps.
An electric mixer is recommended to whip enough air into the mixture to make the dip light and fluffy.
This dip needs to be chilled for at least 2 hours to set properly, making it an excellent make-ahead appetizer.

Nutrition

Serving Size: 1/4 cup (dip only)
Calories: 180-220
Sugar: 20-25 g
Sodium: 150-200 mg
Fat: 10-14 g
Saturated Fat: 6-9 g
Trans Fat: 0 g
Carbohydrates: 22-28 g
Fiber: 1-2 g
Protein: 2-4 g
Cholesterol: 35-50 mg

Find it online: https://www.eatswithsoul.com/pumpkin-pie-dip/