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This pumpkin pie dip offers all the warm and cozy flavors of traditional pumpkin pie but in a light and fluffy form that makes it perfect for snacking and sharing. It combines pumpkin pie spice, instant vanilla pudding, heavy cream, and pumpkin puree into a creamy, spiced dip that pairs beautifully with pretzels, gingersnaps, or cookies.
I made this for the first time during a holiday party and was surprised by how quickly it disappeared. Now it’s my go-to appetizer for fall celebrations and everyone asks for the recipe.
Ingredients
- Heavy cream: essential for making the dip fluffy, choose a high-fat cream for best whipping results
- Instant vanilla pudding mix: provides the creamy sweet base and also helps the dip set without baking
- Canned pumpkin puree: convenient and packed with that classic pumpkin flavor, opt for pure pumpkin rather than pumpkin pie filling for control over sweetness
- Pumpkin pie spice: a blend of cinnamon, ginger, cloves, and allspice that creates the signature fall flavor use a fresh blend if possible or make your own for a punchier taste
- Kosher salt: balances the sweet notes and helps bring out the pumpkin flavor
- Pretzels, gingersnaps, or cookies: for dipping, select sturdy crunchy options like ginger snaps or pretzel rods that hold up well
Step-by-Step Instructions
- Spoon 1. Whip the Cream and Pudding Mix:
- Using a stand mixer fitted with a whisk attachment or a handheld mixer in a large bowl, beat the heavy cream and instant vanilla pudding for about one minute until the mixture looks light and fluffy, similar to whipped cream forming but with some body from the pudding powder.
- Spoon 2. Add Pumpkin and Spices:
- Add the pumpkin puree, pumpkin pie spice, and kosher salt to the whipped cream mixture. Use a rubber spatula to fold everything together gently but thoroughly until the colors are well combined and there are no streaks left.
- Spoon 3. Chill and Serve:
- Cover the bowl and refrigerate the dip until you are ready to serve. This helps the flavors meld and the texture firm up slightly making it perfect for dipping pretzels, cookies, or fruit slices.
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My favorite ingredient has to be the pumpkin pie spice mix. It brings all the nostalgic holiday vibes in every bite. I vividly remember serving this dip at a family dinner where everyone took turns dipping their favorite cookie and sharing stories, making it a sweet and memorable evening.
Storage Tips
Store pumpkin pie dip in an airtight container in the refrigerator. It holds up well for a couple of days but is best eaten fresh for fluffiness and taste. Avoid freezing as the whipped cream base can separate on thawing.
Ingredient Substitutions
If you want a lighter version, you can replace heavy cream with a whipped topping like Cool Whip though the texture will be slightly different. For more richness, blend in some softened cream cheese before folding in the pumpkin. Greek yogurt can also be folded in for tang and creaminess if you prefer a healthier twist.
Serving Suggestions
Serve with crunchy dippers that can hold the dip well. Pretzels offer a salty counterpoint that enhances the sweetness. Gingersnaps amplify the spice notes in the dip. For a fresh option, try apple or pear slices to keep things light and refreshing.
Cultural and Historical Context
Pumpkin pie spice is a uniquely American blend inspired by traditional European mulling spices. Bringing those warm spices into a modern, no-bake dip makes for a fun twist on classic fall desserts. This dip fits perfectly into the American tradition of adapting beloved pies into easier-to-share forms for parties and potlucks.
Pro Tips
- Make sure to beat the heavy cream and pudding mix until fluffy but do not overwhip or it can become grainy
- Use a rubber spatula to fold in the pumpkin and spices to preserve the airiness of the dip base
- Chill the dip for at least an hour before serving to let the flavors blend and the texture firm up nicely
Commonly Asked Questions
- → What provides the fluffy texture in this dip?
Whipping the heavy cream with instant vanilla pudding creates a light, airy base that holds the dip’s shape well.
- → Can I substitute pumpkin pie spice if I don’t have it?
Yes, a blend of cinnamon, ginger, cloves, and allspice replicates the warm, spiced notes essential in this dip.
- → What are good options for dipping this pumpkin mixture?
Pretzels, ginger snaps, graham crackers, cookies, or even fresh fruit slices complement the creamy, spiced dip nicely.
- → How long can this dip be stored?
Keep it refrigerated in an airtight container for 2 to 3 days for best freshness and texture.
- → Can I make this dip richer or creamier?
Incorporating cream cheese or folding in whipped cream can add richness and enhance creaminess if desired.