Read reviews (59)
Rate recipe
I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It is also great served with sliced pears and apples, or as a spread on zucchini bread or any nut bread. —Laurie LaClair, North Richland Hills, Texas
This recipe is:
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 64 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 23 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
Originally published as Pumpkin Pie Dip in Quick Cooking November/December 2005, p13
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Feb. 02, 2011 by lapennington
I made this at Thanksgiving and served it with ginger snaps. It was a huge hit. I omitted the sour cream as suggested and was very happy with how it turned out. I will definitely make this one again.
Reviewed on Jan. 20, 2011 by banslug001
This was easy to make, and was tasty. But it wasn't anything special to rave about or make again. I'll keep this in my recipe box just in case the mood strikes me again, but I think once was enough.
Reviewed on Jan. 20, 2011 by bereitbach
I made this dip for a church fellowship and had most of it still left afterwards. All the cookies were gone, but not the dip. I like the taste of it, but it was a little too rich. I layered the left-over dip with crumbled graham crackers in parfait glasses for dessert. It was good, but again too rich.
Reviewed on Dec. 27, 2010 by recipecollector123
It was just ok. I had 1/2 left over at the party
Reviewed on Dec. 22, 2010 by lcrx
This is very quick and delicious as is. Great recipe for the holidays, especially with the gingersnap cookies!
Reviewed on Dec. 22, 2010 by MommyB_918
Made following the recipe and also by using a reviewer's modification of cool whip & vanilla pudding mix. I prefer the shortened version. It's sweeter, cream cheese is too bitter in the original recipe. It's a hit at parties!
Reviewed on Dec. 16, 2010 by frittilary
It was ok, but not good enough to make again.
Reviewed on Dec. 09, 2010 by avidreader57
This was wonderful made just as the recipe is written. Had many requests for the recipe.
Reviewed on Nov. 25, 2010 by CBrihen27
FABULOUS!
Reviewed on Nov. 25, 2010 by rburtons
This is a delicious dip, however, you need to omit the sour cream to get that great "dipping" consistency. I have made this several times for guests and it is always a hit, especially with homemade gingerbread.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013