Pumpkin Pie Dip
When fall rolls around, I start craving cozy treats that taste like the holidays. This Pumpkin Pie Dip is just that: everything I love about pumpkin pie, but in a fluffy, no-bake dip form that’s perfect for parties or an easy dessert at home. It’s creamy, fluffy, spiced just right - and takes only about 10 minutes to make.
Ingredients
- 8 oz cream cheese softened
- 1 can pumpkin purée (15 oz)
- 1 cup confectioners' sugar
- 1 tsp ground cinnamon plus extra for garnish
- 1 tsp vanilla extract
- 1 tub Cool Whip (8 oz)
- ¼ cup graham cracker crumbs plus more for garnish
Instructions
- In a large mixing bowl, beat together the softened cream cheese and pumpkin purée using a stand mixer or hand mixer until the mixture is smooth and creamy.
- Add in the confectioners’ sugar, ground cinnamon, and vanilla extract. Beat again until everything is fully incorporated and smooth.
- Using a spatula, gently fold in the Cool Whip. You want to do this slowly to keep the mixture light and airy.
- Spoon the dip into a serving bowl. Sprinkle graham cracker crumbs around the edge and dust a bit of extra cinnamon over the top for a pretty finish.
Notes
Chill Before Serving: For the best texture and flavor, let the dip chill in the refrigerator for at least 30 minutes before serving. It helps the flavors meld and makes the dip easier to scoop.
Soften Your Cream Cheese: Make sure your cream cheese is at room temperature for the smoothest dip texture.
Don’t Overmix the Cool Whip: Folding instead of beating helps the dip stay fluffy rather than turning runny.
Make It Ahead: This dip can be made the night before - just cover and refrigerate. Add toppings right before serving.