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Pumpkin Pie Dip

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's also great served with sliced pears and apples, or as a spread on zucchini bread. —Laurie LaClair, North Richland Hills, Texas
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    4 cups


  • 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


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

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Average Rating:
  • ilovpurple
    Nov 5, 2018

    This was TOTALLY AWESOME. Made it as per recipe but I did not put the full 2 cups of confectioner sugar. Tried it on apple slices, Bagels, Gingersnaps, and anything else we could spread some on. I did freeze some as this does make a lot.

  • WendyD74
    Oct 28, 2018

    No comment left

  • Nancy
    Dec 8, 2017

    Put all ingredients onto food processor at once, added just a hit of vanilla flavoring. Worked great!

  • shannondobos
    Nov 2, 2017

    I made a batch of this dip for a party and it was great. I served mine with ginger snaps. Just be warned...this makes A LOT of dip! I would definitely halve the recipe. On that note though, I know it freezes very well, as that's what I did with my leftovers. It didn't have any impact on the texture. This would be a good choice to feed a crowd.

  • V
    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
    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
    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
    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
    Nov 15, 2015

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

  • jgbex1
    Oct 31, 2015

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