When there’s leftover pumpkin in the fridge, this sweet pumpkin pie dip is one of my favorite treats to make. It’s light, fluffy, and bursting with warm spice flavor. I love serving it with crisp apple slices and crunchy gingersnap cookies for dipping. Honestly, it tastes just like pumpkin pie filling but in a creamy, no-bake dip form — and it only takes minutes to whip up. Let me tell you, it disappears quickly at any party or family gathering!
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Not only is this dip incredibly easy to make, but it also feels a little special every time I set it out. The creamy pumpkin base mixed with whipped topping gives it that irresistible light texture, while the warm spices remind me of homemade pumpkin pie. Pairing it with crisp apple slices adds a refreshing crunch, and the gingersnaps bring just the right amount of spice and snap. It’s one of those recipes that makes your whole kitchen feel cozy and festive without turning on the oven.
Why You’ll Love This Recipe
- Quick & easy – takes less than 10 minutes.
- Crowd-pleaser – kids and adults both love it.
- Versatile – works as a fall dessert, snack, or appetizer.
- Perfect use for leftover pumpkin – no waste here!
What You Need to Make Pumpkin Pie Dip
- Pumpkin puree – use your leftover pumpkin, about 2 cups.
- Instant pudding mix – vanilla or butterscotch adds richness and sweetness.
- Whipped topping (Cool Whip) – keeps it fluffy and light. You can use homemade whipped cream if you prefer.
- Pumpkin pie spice & cinnamon – warm spices that give it the classic fall flavor.
- For dipping – crisp apple slices, gingersnaps, graham crackers, or vanilla wafers.
How to Make Pumpkin Pie Dip
- In a large mixing bowl, stir together the pumpkin puree and pudding mix until well combined to create your sweet pumpkin pie dip.
- Gently fold in the whipped topping until light and fluffy.
- Mix in pumpkin pie spice and cinnamon until evenly blended, completing your sweet pumpkin pie dip mixture.
- Transfer to a serving bowl and refrigerate for at least 30 minutes before serving to let the flavors meld.
- Serve with apple slices and gingersnaps for enjoying your sweet pumpkin pie dip.
Nettie’s Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving again.
- Substitutions: Use whipped cream instead of Cool Whip, or try cheesecake pudding for an extra-rich twist.
- Serving idea: Sprinkle crushed gingersnaps or a drizzle of caramel sauce on top for extra flair.
FAQ About Pumpkin Pie Dip
Can I make this dip ahead of time?
Yes, this sweet pumpkin pie dip tastes even better if you make it a day ahead and let it chill overnight.
Can I freeze pumpkin pie dip?
I don’t recommend it because the texture changes once thawed. It’s best enjoyed fresh.
What else can I serve with this dip besides apples and gingersnaps?
Graham crackers, vanilla wafers, or even pretzels for a sweet-salty combo work beautifully.
More Pumpkin Recipes From Nettie:
Pumpkin Muffins with Chocolate Chips
Pumpkin Chocolate Chip Cookies
Sweet Pumpkin Pie Dip
Equipment
Ingredients
- 2 cups pumpkin puree NOT PUMPKIN PIE FILLING
- 1 3.4 oz box instant vanilla pudding or butterscotch pudding mix
- 1 8 oz whipped topping (Cool Whip)
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- For serving: apple slices and gingersnaps
Instructions
- In a large bowl, combine pumpkin puree and pudding mix.
- Fold in whipped topping until light and fluffy.
- Stir in pumpkin pie spice and cinnamon until smooth.
- Chill for at least 30 minutes before serving.
- Serve with apple slices and gingersnaps.