Pumpkin Dip

This after-dinner dessert dip tastes just like pumpkin pie, but the deconstructed style is even more fun to serve at a party.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 6 to 8 servings
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One 15-ounce can pure pumpkin puree

2/3 cup packed light brown sugar

3 ounces cream cheese, at room temperature

3/4 teaspoon pumpkin pie spice

1/4 teaspoon kosher salt

3/4 cup heavy cream

Ginger snap cookies, for garnish

Suggested dippers: ginger snaps, cinnamon-sugar pita chips, graham crackers


  1. Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.