Easy Pumpkin Pie Dip
When you don't feel like baking a whole pie, just make this no-bake pumpkin pie dip! It has cream cheese, fluffy whipped cream, and pumpkin pie spice for all the best flavors of autumn. Serve the dip with homemade pie crust cookies, graham crackers, apples, pretzels, and more. It's crazy easy and comes together in about 15 minutes!
Ingredients
Pumpkin Pie Dip
- 240 milliliters heavy whipping cream (1 cup)
- 226 grams full-fat cream cheese, softened (8 ounces)
- 120 grams powdered sugar (1 cup)
- 230 grams canned pumpkin purée, not pumpkin pie filling (1 cup)
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice, plus more for garnish
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom (optional)
Pie Crust Leaves
- 2 9-inch pie crusts, store-bought or homemade
- 1 egg
- 25 grams granulated sugar (2 Tablespoons)
- 2 teaspoons cinnamon
Equipment
- Stand mixer or hand mixer with whip attachment
- Small leaf cookie cutters
Instructions
Pumpkin Pie Dip
- Pour the cold heavy whipping cream into a large mixing bowl. Using a stand mixer or hand mixer with a whip attachment, beat the cream into heavy peaks, about 4-5 minutes. Use a rubber spatula to transfer the whipped cream into a separate bowl and refrigerate it for later.
- Add the cream cheese and powdered sugar to the same mixing bowl. Using a paddle attachment or beaters, beat the mixture until it's completely smooth. Then, mix in the pumpkin purée, vanilla extract, pumpkin pie spice, cinnamon, and cardamom until the mixture is well-combined.
- Fold the whipped cream into the pumpkin-cream cheese mixture in two batches. Work gently so the whipped cream doesn't deflate!
- Once the dip is fluffy and completely combined, cover the top of the bowl with a bowl cover or plastic wrap. Refrigerate the dip for at least 1 hour for the best flavor and texture (optional). Transfer the dip to a serving bowl and garnish it with more pumpkin pie spice, if desired. Serve the dip with pie crust cookies (recipe below), apple slices, pretzels, popcorn, cookies, or anything else you like.
Pie Crust Cookies
- Preheat the oven to 375°F (190°C). Line two sheet pans with parchment paper. Whisk the egg with 1 Tablespoon of water in a small bowl to make egg wash. Then, mix the cinnamon and sugar in a small bowl until it's well-combined.
- On a lightly floured surface, roll the pie dough until it's about 1/8-inch thick. Using small leaf cookie cutters, cut out as many cookies as you can. Re-roll the scraps and continue cutting out cookies until you don't have any pie dough left.
- Place the pie crust cookies in a single layer on the prepared sheet pans. Refrigerate for 15-30 minutes, until they're super cold. Then, use a pastry brush to brush the pie crust cookies with the egg wash. Sprinkle the cookies evenly with the cinnamon sugar.
- Bake the cookies for 10-12 minutes, until they're golden-brown. Keep a close eye to make sure the cinnamon sugar doesn't burn! Let them cool for at least 5 minutes before serving.
Notes
I like and recommend Libby's pumpkin purée because it's thicker and less watery than other brands.
Use room temp cream cheese for easier mixing! You want the pumpkin mixture to be completely lump-free before you start folding in the whipped cream.
Feel free to skip the pie crusts cookies. This dip is also great with shortbread, pretzels, gingersnaps, green apple slices, grapes, popcorn, etc.
If the dip loses some of its fluff in the fridge, just whip it with a hand mixer or stand mixer for 1-2 minutes to revive it.
Serving: 1serving, Calories: 258kcal, Carbohydrates: 24g, Protein: 3g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 31mg, Sodium: 152mg, Potassium: 93mg, Fiber: 1g, Sugar: 10g, Vitamin C: 1mg, Calcium: 38mg
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