Pumpkin Pie Dip (A 5 Minute Recipe)

September 14, 2012

This post may contain affiliate links. Read our disclosure policy.

Pumpkin Pie Dip – a simple 5 minute perfectly pumpkiny dip that is has just the right amount of sweet and spice. It’s fluffy, creamy and yes even dreamy. Basically it’s pure goodness!

Pumpkin Pie Dip

It tastes so much like pumpkin pie (different texture obviously, but same amazing flavor). So when you want a quick dessert with all the flavors of pumpkin pie that everyone will love, then this is definitely what you’ll want to make. You’ll quickly lose track of just how much you’ve actually eaten.

I saw this Pumpkin Pie Dip floating around Pinterest so I thought, ooh yes I must try that! I liked that this recipe didn’t use cool whip as some of the pumpkin pie dips do. I changed a few things from the original recipe.

Pumpkin Pie Dip

I thought it needed a little more pumpkin flavor so I added an additional 1/4 cup pumpkin puree (to the 1 cup listed).  I omitted the pumpkin pie spice and rather just increased the cinnamon, added nutmeg and cloves then left the ginger as listed, then I added a little caramel sauce of course.

I love pumpkin and caramel. I love anything with caramel and this has the perfect blend!

Pumpkin Pie Dip

Pumpkin Pie Dip (A 5 Minute Recipe)

Makes about 4 cups
Servings: 16
Prep10 minutes
Ready in: 10 minutes

Ingredients

  • 8 oz cream cheese , softened
  • 2 cups powdered sugar
  • 1 1/4 cups canned pumpkin
  • 1/2 cup sour cream
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves (optional)
  • 1/4 - 1/2 cup caramel sauce , store bought or homemade (optional, but highly recommended)
  • graham crackers , chocolate crackers or gingersnap cookies for servings

Instructions

  • In a large mixing bowl, using an electric hand mixer on low speed, blend together cream cheese and powdered sugar until combine, then increase mixer to medium and beat for 1 minute until smooth and fluffy. 
  • Add in pumpkin, sour cream, cinnamon, nutmeg, ginger and cloves and mix until well blended and fluffy, about 1 - 2 minutes. Drizzle with optional caramel sauce (and marble if desired), serve with crackers. Store in refrigerator in an airtight container.
  • Recipe Source: adapted from Taste of Home

Notes

For cleaner edges on your graham crackers, simply cut them along indentations with a sharp knife rather than breaking them into individual pieces.

Categorized:

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

41 Comments

  • Anonymous

    I am making this tonight, and I plan on serving it tomorrow afternoon. Would you recommend I add the caramel tomorrow afternoon when I arrive at the location I am going, or would I be ok to do it before I leave (about an hour drive, and we may not eat it right away)? Also, should the caramel be stirred or just drizzled on top?

    • Jaclyn

      I would recommend adding the caramel tomorrow, before you left would be fine. You can layer half of the pumpkin dip then swirl in half the caramel sauce then layer remaining pumpkin dip and swirl remaining caramel sauce or you can pour it all over the top and swirl. Either way should work fine if you wanted to drizzle it over the top that would work fine too I just liked the look of having it swirled in better. Happy Thanksgiving!

    • Jaclyn

      Yeah it would probably be just fine, it may have a slightly thicker texture so you could replace it with plain yogurt or add a little bit of buttermilk if you’d like. Hope that helps!

  • Anonymous

    Do you know if it can be frozen? I would like to do it ahead of time as part of my baking project for Christmas gifts.

    • Jaclyn

      Personally I don’t like the way pumpkin freezes, maybe I just had a bad experience with it when I tried doing it a few months ago but it separated terribly so that’s probably something you wouldn’t want to happen in the dip? Who knows though I could be totally wrong maybe you’d have a better experience than I did =). It really is extremely easy to make though so you could likely whip out more than enough for the entire neighborhood in under an hour =).

  • Anonymous

    Do you think it will be ok if frozen? I want to make as Christmas gifts, and have alot of baking to do, so trying to get a head start, and would be great if it can be done ahead and could be frozen

  • Anonymous

    If I was to use pumpkin pie spice instead of the other spices, can you please tell me how much I would need to put in. I already have the pumpkin spice so it would be cheaper than going out and buying all the other spices. Thank you!

    • Jaclyn

      I would probably just do an equal amount to the measurement of all spices combine, so 2 3/4 tsp, or start with 2 tsp then add as desired. I hope that helps!

  • Jaclyn

    Anonymous – yes it’s the same thing you use for ice cream topping. I hope you enjoy it!

  • Anonymous

    For the caramel sauce… Is that the same as caramel syrup for ice cream or is it something different?