This delicious pumpkin fluff dip tastes like pumpkin pie and is easy to whip up with just 5 minutes of prep time!
Pumpkin Cheesecake Dip
Did somebody say pumpkin cheesecake?!
My husband is famous for his pumpkin swirl cheesecake. It is a dessert masterpiece that is requested often by family and friends.
However, if you’re looking for a quick and easy pumpkin dessert with no need to bake, then I have just the treat for you!
This pumpkin pie dip tastes just like a rich and creamy pumpkin pie or cheesecake…but in smooth and creamy dip-able form! Dunk your favorite cookies, fruits, etc. in this sweet and spicy fall creation!
This easy dessert dip is perfect for just about any fall occasion, from a Halloween party to Thanksgiving.
Let’s get mixing! (It’s as easy as 1, 2, 3!)
Ingredients
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- 1 large package instant vanilla pudding (5oz box)
- 2 cups whipped topping (such as Cool Whip)
- 8 oz cream cheese, softened
- 1 can pumpkin puree (15 oz can)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
Kitchen Supplies Used
- Stand mixer or electric mixer
- Large mixing bowl
Instructions
- Add cream cheese, whipped topping and vanilla pudding mix to the bowl of a stand mixer (or large mixing bowl with an electric hand mixer) and beat on medium speed until light and fluffy.
- Fold in the canned pumpkin puree, pumpkin spice and vanilla extract and mix until well incorporated.
- Cover and refrigerate for 1-2 hours before serving, if you have time.
Prep Tips
- While this dip can be enjoyed right away, an hour or two of chilling time in the fridge gives all the flavors time to meld together and it give this a cool taste that you’d expect from cheesecake.
- Feel free to sprinkle with cinnamon or even add a dollop of whipped cream before serving.
What to Dip:
This easy pumpkin dip tastes fabulous with just about anything! Here are a few of our favorites:
- Vanilla wafers
- Graham crackers
- Apple slices
- Jumbo marshmallows
- Ginger snaps
- Wafer cookies
- Banana slices
- Pretzels
Frequently Asked Questions
How Long Does Pumpkin Dip Last In The Fridge?
Because it contains dairy ingredients, you’ll want to make sure that you keep your dip refrigerated until ready to serve. Do not leave out more than 2 hours at room temperature.
When kept in an airtight container in the refrigerator, this dip will stay good up to 5-6 days.
Can You Make This Recipe Sugar Free?
Yes, you can substitute sugar-free versions of some of the ingredients, such as sugar free pudding mix and sugar free whipped topping. Keep in mind that pumpkin puree contains natural sugars, so this won’t be a zero sugar recipe. However, these simple swaps will bring the total carb count down to less than 10g total carbohydrates per serving.
Can You Use Pumpkin Pie Filling Instead Of Canned Pumpkin?
Canned pumpkin or pumpkin puree is exactly what it sounds like: pumpkin that has been pureed into a smooth consistency.
On the other hand, pumpkin pie filling is pumpkin puree that has added sugars and seasonings, such as cinnamon, nutmeg, ginger, and cloves. Since we are adding our own seasonings, I would recommend sticking with pure pumpkin for the recipe. This also keeps it from being too sweet since the whipped topping and pudding mix already adds some sweetness.
Note: pumpkin pie filling may also be labeled as “pumpkin pie mix.”
More Pumpkin Recipes To Try:
If you liked this pumpkin dip recipe, give these other fall treats a try!
- Chocolate Pumpkin Sheet Cake
- Easy Pumpkin Roll
- Gluten Free Pumpkin Chocolate Chip Muffins
- Pumpkin Pie Cupcakes
- Pumpkin French Toast
- Pumpkin Spice Puppy Chow
- Gluten Free Pumpkin Bread
- Pumpkin Monkey Bread
- Pumpkin Pie Bread Pudding
Pumpkin Cheesecake Dip Recipe (Printable Recipe Card)
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Pumpkin Cheesecake Dip
Equipment
- Stand mixer or Electric Hand Mixer
Ingredients
- 1 large package instant vanilla pudding 5oz box
- 2 cups whipped topping such as Cool Whip
- 8 oz cream cheese softened
- 1 can pumpkin puree 15 oz can
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
Instructions
- Add cream cheese, whipped topping and vanilla pudding to the bowl of a stand mixer (or large mixing bowl with an electric hand mixer) and beat on medium speed until light and fluffy.
- Mix in the pumpkin puree, pumpkin spice and vanilla extract until well incorporated.
- Cover and refrigerate at least 2 hours before serving, if you have time.
Notes
Nutrition
Pin our Pumpkin Pie Dip Recipe on Pinterest:
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