Pumpkin Pie Dip Recipe
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Pumpkin Pie Dip Recipe

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4.5 102 101
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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
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

2 tablespoons dip: 65 calories, 3g fat (2g saturated fat), 8mg cholesterol, 24mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.


  1. Beat cream cheese and confectioners' sugar until smooth. Beat in pumpkin, sour cream and spices until blended. Transfer to a bowl; serve with gingersnaps. Refrigerate leftovers. Yield: 32 servings (2 tablespoons each)
Originally published as Pumpkin Pie Dip in Quick Cooking November/December 2005 , p13

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V User ID: 8976370 257391
Reviewed Nov. 28, 2016

"I made this dip earlier in the week to go with phyllo mini shells, as a test to see how they would hold up--would they make the shells soft, would the pumpkin mixture separate, etc. I was pleased that they kept their shape, didn't separate or make the shells mushy. In addition, I had some left over so I filled some zucchini slices with it. The zucchini with the filling went faster than the plain sliced zucchini."

rena 55 User ID: 1935799 254606
Reviewed Sep. 25, 2016

"I made this for a lunch that I hosted. It was a nice light and cool dessert. Our guests raved about it. I served it with Vanilla wafers and graham cracker sticks, but it would be delicious with fresh apple slices for a lighter dessert."

Ham_Sammich User ID: 8473184 254509
Reviewed Sep. 23, 2016

"LOVE IT! Made it twice this season and can't get enough! I've used whipped cream cheese (mostly because its what I had on hand) and extra pumpkin (just because I love pumpkin), and kept the rest of the recipe the same and thought it was fabulous "as is"! We also served ours with sliced granny smith apples and no one complained it was too sweet as they gobbled it down. Definitely a keeper!"

TNbluffbaker User ID: 46423 241407
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."

tabatha209 User ID: 8060764 237425
Reviewed Nov. 15, 2015

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

jgbex1 User ID: 5795516 236012
Reviewed Oct. 31, 2015

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

karinw64 User ID: 8116784 233813
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."

Uwpnp96 User ID: 5493097 223231
Reviewed Mar. 21, 2015

"too sweet"

Juptr2 User ID: 7341496 206819
Reviewed Nov. 29, 2014

"Delicious and so easy to make! We served it with gingersnaps, I think it would be amazing with fruit"

stargazzer003 User ID: 3418123 126118
Reviewed Nov. 28, 2014

"Does anyone know if you can freeze the left overs.

I made this and it was a HUGE hit! Delicious is an understatement."

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