Pumpkin Pie Dip

We turned the fall staple into a cool, refreshing, no-bake dip perfect for summer parties, potlucks and family dinners.
  • Level: Easy
  • Total: 2 hr 20 min (includes refrigeration time)
  • Active: 20 min
  • Yield: 10 to 12 servings
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Two 8-ounce packages cream cheese, at room temperature

1 tablespoon pumpkin pie spice

1 1/2 cups plus 1 tablespoon confectioners' sugar

One 15-ounce can pumpkin puree 

1 tablespoon pure vanilla extract 

Pinch of kosher salt

1/2 cup heavy cream

1 tablespoon cinnamon sugar

One 1-pound box ginger cookies, such as Ginger Snaps


  1. Beat the cream cheese in a medium bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Add the pumpkin pie spice and 1 1/2 cups of the confectioners' sugar and beat until combined, about 1 minute. Add the pumpkin puree, vanilla and salt and beat until fully combined, 1 more minute. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight.
  2. Before serving, beat the cream in a medium bowl with an electric mixer on high until soft peaks form, about 2 minutes. Add the remaining tablespoon of confectioners' sugar and beat until combined. Dollop the cream around the edge of the pie in a circle. Sprinkle the top with the cinnamon sugar. 
  3. Serve with ginger cookies for dipping. 
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