Pumpkin Dip (So Straightforward!)

At a glance

What stands out: Make a standby pumpkin dip (2 ways!) that tastes like from-scratch pumpkin pie. This sweet and creamy pumpkin dip recipe is filled with pumpkin spice and always a hit at parties! Serve it as a fall appetizer, dessert, or lunchbox treat.

How long it takes: 10 minutes, but allow an hour to chill
Equipment you’ll need: electric mixer, mixing bowl
Servings: makes 3 cups

Straightforward From-scratch Pumpkin Dip (2 Ways!)

Pumpkin pie dip is one of our favorite fall recipes. We usually make two versions: “naughty” and “nice”. The nice one? A creamy, sweet dip with cream cheese, Greek yogurt, and pumpkin pureé that tastes just like fresh pumpkin pie. Our kids are crazy about it.

Then, there’s the naughty one, for grown-ups only. Stir in a couple of spoonfuls of dark rum and WOW. It’s a boozy spin that adds a rich depth of flavor. We can’t wait to hear which pumpkin dip is your favorite!

Everyone Loves This Pumpkin Dip

Made 2 ways. You decide which version is your favorite! Regular pumpkin pie dip, in all its creamy, flavorful glory, or pumpkin pie dip with a “naughty” twist, made with dark rum.

Speedy to prepare. The dip is straightforward to mix. All it takes is 10 minutes of prep and about an hour in the fridge. It keeps well in the fridge for up to five days.

Reliable for snacking. This dip is a reliable fall party snack! It’s straightforward to pack in lunchboxes, too. While it has a fair amount of sugar, this dip is still a relatively lighter snack, with only 56 calories per serving.

Lighter. Did you know that pumpkin is packed with beta-carotene, an important antioxidant? It has lots of minerals and fiber, too, and is low-calorie (Healthline). Enjoy this pumpkin dip recipe as a dip for apples and fruit, and you have double the health benefits.

What goes in

• Canned 100% Pure Pumpkin: Canned pumpkin is convenient, inexpensive, and versatile. We always have a can of pumpkin in our pantry ready to use for dips, desserts, muffins, breads, and soups. See below for details.
• Cream Cheese: Both regular and reduced-fat cream cheese will work in this recipe. You’ll need an 8-ounce package. Avoid fat-free cream cheese and cream cheese spreads (whipped cream cheese) which are too soft and won’t work in this dip.
• Greek Yogurt: Choose plain Greek yogurt. It doesn’t matter which type you use: full fat, 2%, or nonfat. Greek yogurt adds a nice tanginess and richness that balances the sweetness of the dip (not to mention, protein and calcium).
• Powdered Sugar: Also called confectioner’s sugar. Powdered sugar sweetens and thickens the dip, a bit like frosting.
• Pumpkin Pie Spice: A blend of spices, pumpkin pie spice is what makes pumpkin taste like pie. We like to make our own blend but it’s readily available on grocery store shelves, too.
• Pure Vanilla Extract: Warm vanilla flavor rounds out the spices. Vanilla bean paste is a good alternative to real vanilla extract and adds nice dark flecks of vanilla bean throughout.
• Dark Rum: This is totally optional! It’s a “naughty” addition if you’re having a harvest party for your adult friends.

Know Your Canned Pumpkin

There are usually two types of canned pumpkin side-by-side on the grocery shelves. Pumpkin purée is 100% pure pumpkin, with nothing added. In contrast, pumpkin pie filling contains pumpkin along with lots of sugar and spices. Always use what your recipe calls for. Pumpkin pie filling is not the same, and if you choose to use that, your dip will be very, sweet and overly spiced.

How it comes together

Get out your electric mixer and a large mixing bowl, and let’s make some pumpkin dip:

Combine the ingredients. Add all of the ingredients, except the powdered sugar, to your mixing bowl. Blend until the mixture is smooth and creamy, with no lumps of cream cheese.

Add powdered sugar. Next, mix in the powdered sugar, one cup at a time. Blend after each addition, scraping down the sides of the bowl with a rubber scraper. The dip should be smooth.

Add rum (optional). If you’re making both versions, remove half the dip and put it into a serving dish. Add the rum to the remaining dip and blend it in thoroughly. Put it into a separate serving dish.

Chill. Cover and refrigerate the dip for at least one hour. It thickens slightly when it’s chilled.

Serve your chilled pumpkin dip with your choice of dippers. This irresistible sweet dip is reliable for a Halloween party or harvest party and has plenty of pumpkin flavor. Kids and adults love it!

Tips for Success

This dip recipe is pretty much failproof, but a few tips can’t hurt. Keep the following in mind for a standby pumpkin dip:

Don’t overmeasure. Use a spoon to scoop the powdered sugar into the measuring cup. Much like flour, it tends to compact and if you use your measuring cup to scoop, you may end up with an overly sweet or overly thick dip.

Make sure your cream cheese is softened before you begin. If you forget to take it out of the fridge ahead of time, open the package, cut the block into small portions, and spread them out on a plate. It should soften quickly.

Label clearly. To keep children safe, if you’re serving both regular and boozy versions of this dip, be sure each version is labeled appropriately so there isn’t any misunderstanding.

Store leftovers as soon as possible. Keep in mind that if the dip has sat out on the counter for several hours at a party, you should probably discard any leftovers. See further on for storage details.

Possible Recipe Variations

• In place of pumpkin pie spice, use ground cinnamon, nutmeg, or a combination of the two.
• Different alcohol. Make your boozy pumpkin dip with any alchocol or liqueur you’d like. In place of rum, try bourbon, brandy, or even pumpkin spice liqueur.
• Make it a savory pumpkin dip. Play around with the ingredients to make a savory dip instead. Leave out the sugar and vanilla, try adding additional yogurt, etc.
• Not crazy about pumpkin? We also love this straightforward apple dip (made with cream cheese and peanut butter).

Serving Ideas

Dippers: Maybe the question should be, what wouldn’t you dip in pumpkin dip?! Our favorites are apple slices and graham crackers (cinnamon graham crackers are especially good!). Other straightforward dipper ideas are animal crackers, Nilla wafers, pretzels, and gingersnap cookies.

Pairings: This creamy pumpkin dip is like a sneak preview of the holidays when pumpkin pie is the star. It’s rich next to other party appetizers like pumpkin spice candied walnuts and spiced pecans, or pair it with savory appetizers like bacon wrapped dates or bacon wrapped water chestnuts.

Halloween: Have a Halloween party coming up? Jack o’lanterns aren’t the only way to enjoy pumpkins! Pair this pumpkin pie dip with these pumpkin bars decorated with orange and black sprinkles, or pumpkin streusel bread. Enjoy a special beverage like this love potion cocktail or an apple cider mule.

How to Store

Refrigerate: Pumpkin dip will keep covered in the refrigerator for up to 5 days. If you’re serving it at a party, think about putting only half of the dip out at a time and refreshing the bowl when it gets low.

Freeze: This pumpkin pie dip can be frozen in a pinch, though it might impact the taste and texture slightly. Store the dip airtight and freeze it for up to 1 to 2 months. Defrost in the fridge before stirring well and serving.

• Yield: 24
• Prep: 10 minutes
• Total: 1 hour 10 minutes

Ingredients

• 8 ounces cream cheese, softened (see note)
• 1 cup canned 100% pure pumpkin
• ½ cup plain Greek yogurt
• 1 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 2 cups powdered sugar (confectioner's sugar)
• 2 tablespoons dark rum, optional (for adults only)

Method

1. Using an electric mixer, blend together cream cheese, pumpkin, yogurt, pumpkin pie spice, vanilla. The mixture should be very smooth with the cream cheese completely blended in.
2. One cup at a time, add powdered sugar and blend until smooth, scraping down sides of the bowl with a rubber scraper.
3. If you're making both versions of the dip, remove half the dip and put it into a serving dish. Blend the rum into the remaining dip and put it into a separate serving dish.
4. Chill in a covered container for at least one hour before serving. Dip will keep in the refrigerator for up to five days.
5. Serve with animal crackers, graham crackers, gingersnaps, pretzels, or sliced apples. Garnish with a sprinkling of pumpkin pie spice, if desired.

Notes

Cream cheese: Reduced fat cream cheese can be substituted for full fat. Do not use fat free cream cheese or whipped cream cheese.

With rum: Dip with added rum is intended for adults only. If you’re serving both, make sure they are properly labeled.

Nutrition: Makes 3 cups of dip, each serving 2 tablespoons. Nutrition information is calculated for dip only without added rum or dippers.