Pumpkin Pie Dip Recipe
Pumpkin Pie Dip Recipe photo by Taste of Home

Pumpkin Pie Dip Recipe

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4.5 99 98
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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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:32 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 32 servings


  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 cup canned pumpkin
  • 1/2 cup sour cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • Gingersnap cookies

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.


  1. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.
Originally published as Pumpkin Pie Dip in Quick Cooking November/December 2005, p13

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Reviewed Jan. 9, 2016

"This is a great way to use leftover pumpkin, but it was too sweet for us. Next time, I'm going to reduce the sugar, omit the spices and try using leftover pumpkin pie mix."

Reviewed Nov. 15, 2015

"Delicious!! I used the same recipe but served with mini nilla wafers...perfect!!"

Reviewed Oct. 31, 2015

"Great tasting. I didn't think it was to sweet at all."

Reviewed Oct. 1, 2015

"Just by looking at the recipe I knew it would be to sweet. Cut the sugar in half and it was great."

Reviewed Mar. 21, 2015

"too sweet"

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