Pumpkin Pie Dip 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.

Reviewed on Nov. 24, 2010 by kebandit

i doubled this recipe for my house and my in-laws...it turned out runny. i'm hoping by refrigerating it before serving makes the cream cheese harden some. tastes very good. i didnt have any ginger to use, so i left it out. i will be serving with ginger snaps, nilla wafers, apples and pears.

Reviewed on Nov. 15, 2010 by Sarah4444

You have to make sure the cream cheese is completely soft ALL the way through, or you'll get chunks...not the most appetizing look. Some people really liked this, others didn't. I'd share the recipe with those who liked it, but my family didn't care for it, so it's not a keeper for us. Thanks though! =)

Reviewed on Nov. 13, 2010 by touquet@sbcglobal.net

COULD SOMEONE TELL ME IF YOU CAN MAKE THIS IN BULK & FREEZE IT. THANKS

Reviewed on Nov. 12, 2010 by BadABakery

Really easy and really tasty. Used with homemade ginger cookies and it was extremely yummy. I did use some of the other reviews suggestions and left out the sour cream. I may make it again with the sour cream and see if there's any taste difference.

Reviewed on Nov. 10, 2010 by crafty4

Great! Everyone loved

Reviewed on Nov. 03, 2010 by HeatherHH

Very tasty dip! I found it to be a bit more liquidy than I would like. I would suggest combining everything but the sour cream, and then decide if you want to add it. I will probably just omit it completely in the future.

Reviewed on Nov. 02, 2010 by mcarthurangela

My kids LOVE this dip. (I think they'd eat a bowl of it.) I've made it without the sour cream and it's just as good.

Reviewed on Nov. 02, 2010 by stephsigns

DELICIOUS!!! Even better if you replace some (not all) of the sugar with maple syrup. DEFINITELY a keeper. Great with graham crackers, good quality bread (i.e., walnut), apples, firm pear, or crackers.

Reviewed on Nov. 01, 2010 by dak97

I would make this again with some changes. The cream cheese and sour cream give this too much tartness. I would omit both and just use 8 oz. mascarpone cheese then decrease powdered sugar to 1 cup.

Reviewed on Nov. 01, 2010 by maryamelia

I suggested this recipe for my daughter's Pampered Chef party. She served it with crisp gingersnap cookies and soft molasses cookies. Her guests each wanted the recipe before they left! It is wonderful for torte layering also. I used spice cake as a base.

It will be on our Thanksgiving menu as well!

Reviewed on Oct. 31, 2010 by martinaf71

I make this several time in the fall and winter months.....so good

Reviewed on Oct. 31, 2010 by purplesue

I just made this but I combined the other review recipe and this one. It is great tasting and lower calories. I mixed 1 small can pumpkin, 1 small instant vanilla pudding sugar free, 1 8oz light cool whip, 1 light pkg cream cheese softened, 1 teas. ground cinnamon and 1/2 teas. ginger, mix with hand mixer and chill. served with graham crackers. Tastes like a pumpkin cheesecake

Reviewed on Oct. 31, 2010 by cjhinx

I forgot to add that I used Greek Yogurt, making it half of the sour cream. It turned out very well and was a healthier version.

Reviewed on Oct. 31, 2010 by cjhinx

Excellent flavor. Good with apples but would like to try either with ginger snaps or even shortbread cookies.

Reviewed on Oct. 29, 2010 by leggypeggy

Made this to use up some fresh pumpkin. Took it to work with sliced apples, ginger snaps and graham crackers. Everyone devoured it. So simple to make with a very big payoff. Will make this often

Reviewed on Oct. 29, 2010 by leggypeggy

Made this to use up some fresh pumpkin. Took it to work with sliced apples, ginger snaps and graham crackers. Everyone devoured it. So simple to make with a very big payoff. Will make this often

Reviewed on Oct. 24, 2010 by sherryannlee

I was really excited about the ingredients in this recipe and it turned out quite good. The only thing is that I would use less sour cream or non at all next time. Maybe I wil use whip cream instead because it was a little tangy for my taste but other then that it really dos tast like pumpkin pie.

Reviewed on Oct. 17, 2010 by maize24

My Grandson Cole turned 11 earlier this month. He is the only one at home that likes pumpkin. He is in the 6th grade, so Grandma asked his stepmom if he would like me to make chocolate cupcakes for his class at school. I was making him one of those large cupcakes, so I put this pumpkin filling in the center. I put the top on and frosted it with chocolate frosting then I pasted the dip on top, crushed up cocoa puffs and being he dirt bike races I found a small dirt bike,and put that going up the side. His stepmom said she thought he had about 25 kids in his homeroom, but she called me back the next day because cole said he had 61 (he's in a charter school), she check with the school and he was right. She thought I could make cookies, but I was finished with the cupcakes. So I stopped at the bakery the next morning on my way out to the school to buy more. When I took it out I told him it had pumpkin frosting on it. He called me that night to tank me and he said he took his big cupcake home because he didn't want to share with his friends and that was the best cupcake in the world. (Moral for Grandparents-before you volunteer check with the school before you offer anything.)

Reviewed on Oct. 17, 2010 by bylaw

Nice and easy and yummy! I didn't use quite all of the sugar, maybe 1 & 1/2 cups, just used the rest of the bag I had. I made the night before and it held up well. I think it should be refrigerated before serving. Good flavor that is perfect for fall functions.

Reviewed on Oct. 12, 2010 by Summy

What a great idea about using it as a filling in spice cake! I'm going to try it! Thanks for the suggestion.

Reviewed on Oct. 05, 2010 by Rockstar714

Saw this recipe this morning, had to make it. I used plain non fat greek yogurt instead of sour cream, and 1 cup of powdered sugar. It was so yummy. I served it with graham crackers. So delicious, its coming to every get together with me. A must have!

Reviewed on Sep. 27, 2010 by VADixieGal

This will be a new fall favorite! We loved it!

Reviewed on Aug. 17, 2010 by jasper3975

I made a spice cake in 2-8" layers and used this as a filling between the layers--wow was it good!!!  Everyone loved it! 

Reviewed on Aug. 17, 2010 by ItschyKitschy

I recently made this dessert for a "Christmas in July" party and paired it with graham crackers. I used less than half of the recommended confectioner's sugar, and it was still very sweet. Next time, I'll probably use 1/3 of the sugar. It was a party favorite.

Reviewed on Feb. 17, 2010 by okiekay

Sorry, I need to edit my recipe, it should read 1 small 8 oz cointainer of cool whip, not 1 ounce of cool whip!

Reviewed on Feb. 17, 2010 by okiekay

It's even easier to make if you follow this recipe: 1 can of pumpkin( small can), 1 small box of vanilla instant pudding mix dry, and 1 oz cool whip. Mix all ingredients together and chill atleast 1 hour before serving to develop flavors. I use sugar free pudding mix and sugar free cool whip. Delicious!

Reviewed on Dec. 26, 2009 by justmbeth

Good tasting on its own, but very sweet and overpowered items we dipped in.

Reviewed on Dec. 23, 2009 by brandygolden98

I don't think I will bother with all the fuss of making a pumpkin cheesecake ever again!! So quick and easy.....and so yummy!!

Reviewed on Dec. 20, 2009 by charme

This dip is fantastic. Everywhere I take it friends and family want the recipe. My Dad eats it like pudding without the cookies he like it so much! It's very quick and easy too!

Reviewed on Nov. 26, 2009 by irishmom5

This is pumpkin pie heaven. We made this to keep the kids at bay while making the main meal and they devoured it! Everyone loved this dip. I am definitely making it again.

Reviewed on Nov. 23, 2009 by debredd

If you are a pumpkin lover, this will be love at

first bite... it is a WOW : )

Reviewed on Nov. 03, 2009 by xxsassyxgirlxx

I made this tonight for my family and it was amazing! I did not have any ginger so I substituted a dash of cloves and a dash of nutmeg and they absolutely loved it. Thanks for the yummy recipe!

Reviewed on Nov. 02, 2009 by pamela34

First time I had this was around the holidays at the Fred Meyer deli. I tried just a sample and it was delicious. They served it with

graham cracker dipper crackers and they called it Pumpkin Mousse. Its very good and easy to make!

Reviewed on Oct. 21, 2009 by Dioptase

This was Great!!! I took it to work and everyone devoured it. I made one batch with Splenda because of dieter's and diabetics and the other following the recipe. Both turned out wonderful. We had homemade sugar cookies and ginger snaps and both were "pumpkin pie on a cookie" :)

Reviewed on Oct. 06, 2009 by ashleymarwi

LOVE THIS!!! We use graham crackers instead of ginger snaps! Thanks for submitting!!

Reviewed on Sep. 29, 2009 by ineedlu

Hmm.. maybe you could set out half, and put the other half in a container to send home with friends? I'm going to try this recipe, it looks wonderful!

Reviewed on Sep. 24, 2009 by annsway1

You may use one cup of Splenda.

Reviewed on Sep. 15, 2009 by babylyric1

I made this for game day this year and instead of ginger snaps i used shortbread cookies. It was amazing, everyone loved it. We found that it was pretty rich though and didn't eat all of it. It makes alot and my family is not big on sweets.

Reviewed on Sep. 03, 2009 by mary camille

It sounds delicious but do you think you could get by with less confectioners sugar? That does seem like a lot! I would like to make this, but would probably use the fat free cream cheese, since it would make quite a difference in the fat and calories as well. Please let me know about the sweet content. Thanks Cam Barnett

Reviewed on Jun. 25, 2009 by TammyWarnick

Note that it makes 4 cups - but it won't last long. I LOVE pumpkin pie and this is pumpkin pie on a cookie.

Reviewed on Nov. 28, 2008 by craftyteacher

The print icon works fine for me. I still have to go to the "file-print" command after the page goes to a page without all the extras. Del

Reviewed on Nov. 20, 2008 by Maxi

Copy and paste. I do that because it saves ink therefore saving money. The picture and other info. are not needed for me.

Reviewed on Nov. 19, 2008 by JAHass

I tried printing the recipe and had the same results. The print icon under the picture doesn't work. This has happened to me with several recipes.

Reviewed on Nov. 15, 2008 by nc2pastor

DIVA2085...did you click on the print recipe under the pic? This will give you a printer-friendly version :) with no wasted paper!

Reviewed on Nov. 06, 2008 by DIVA2085

I THINK IT SOUNDS GREAT, I TRIED TO PRINT IT AND ALL I GOT WAS 6 PAGES OF ADS. WHAT GIVES

Reviewed on Nov. 05, 2008 by bmeiring

You can lighten up this recipe using low fat cream cheese and fat free sour cream. Tastes just as good!

Reviewed on Nov. 04, 2008 by gapeach55

This recipe sounds very yummy! Can't wait to try.This would be a great add for Thanksgiving dessert.

Reviewed on Nov. 03, 2008 by wiley2589

This was SO good! I served it w/ cookies, nut bread, and fruit and it was tasty on everything.

Reviewed on Oct. 25, 2008 by esommars

This recipe is very similar to one I sent to Taste of HOme some time ago.