Pumpkin Pie Dip with White Chocolate and Cinnamon Recipe
Introduction
This Pumpkin Pie Dip is a creamy, flavorful twist on classic pumpkin pie, perfect for dipping your favorite cookies or fruit. It combines smooth cream cheese, pumpkin, and warm spices for a crowd-pleasing dessert dip that’s easy to prepare and serve.
Ingredients
- 4 ounces cream cheese (softened)
- ¼ cup powdered sugar
- 15 ounces canned pumpkin
- 3.4 ounces white chocolate instant pudding mix
- 2 teaspoons cinnamon (plus a pinch for dusting)
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 8 ounces whipped topping
- 1 graham cracker (crushed for garnish)
Instructions
- Step 1: In a large bowl, beat the cream cheese and powdered sugar with a hand mixer on low until combined and fluffy, about 1 minute.
- Step 2: Add pumpkin, dry pudding mix, cinnamon, nutmeg, and ginger. Beat on medium low until well combined.
- Step 3: Using a silicone spatula, gently fold in the whipped topping until just combined, being careful not to deflate the mixture.
- Step 4: Refrigerate the dip for 1 hour or longer to let the flavors meld and the dip firm up.
- Step 5: Transfer to a serving bowl, dust with a pinch of cinnamon and crushed graham crackers. Serve with cinnamon graham crackers, vanilla wafer cookies, Biscoff cookies, or apple slices.
Tips & Variations
- For a stronger spice flavor, increase cinnamon to 2 ½ teaspoons and add a pinch of cloves.
- Use homemade whipped cream instead of store-bought topping for a fresher taste.
- Try dipping pretzels or ginger snaps for a salty-sweet combination.
- Make it a layered dip by adding a layer of caramel sauce in the serving bowl before spooning the dip on top.
Storage
Store the pumpkin pie dip covered in the refrigerator for up to 3 days. Before serving leftovers, stir gently and let sit at room temperature for 10 minutes to soften slightly. Avoid freezing, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to cook and puree fresh pumpkin first. Use about 1 ¾ cups of cooked pumpkin puree to substitute the 15 ounces canned pumpkin.
What can I use if I don’t have white chocolate pudding mix?
You can substitute with vanilla or regular instant pudding mix for a slightly different but still delicious flavor. Adjust sweetness as needed.
PrintPumpkin Pie Dip with White Chocolate and Cinnamon Recipe
This Pumpkin Pie Dip is a creamy, spiced dessert dip perfect for fall gatherings. Made with pumpkin puree, cream cheese, white chocolate pudding mix, and warm spices like cinnamon, nutmeg, and ginger, it offers a rich and indulgent flavor reminiscent of classic pumpkin pie. The whipped topping adds a light and fluffy texture, making it perfect for serving with graham crackers, vanilla wafers, cookies, or fresh apples.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert Dip
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base
- 4 ounces cream cheese (softened)
- ¼ cup powdered sugar
- 15 ounces canned pumpkin
- 3.4 ounces white chocolate instant pudding mix
Spices
- 2 teaspoons cinnamon (plus a pinch for dusting)
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
Additional Ingredients
- 8 ounces whipped topping
- 1 graham cracker (crushed for garnish)
Instructions
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and powdered sugar with a hand mixer on low speed until the mixture is fully combined and fluffy, approximately 1 minute.
- Add Pumpkin and Spices: Add the canned pumpkin, white chocolate instant pudding mix, cinnamon, ground nutmeg, and ground ginger to the bowl. Beat on medium-low speed until everything is well incorporated.
- Fold in Whipped Topping: Using a silicone spatula, gently fold in the whipped topping until just combined to maintain a light and airy texture.
- Refrigerate: Cover the dip and refrigerate for at least 1 hour or longer to allow flavors to meld and the dip to set.
- Serve: Transfer the chilled dip to a serving bowl. Dust the top with a pinch of cinnamon and sprinkle with crushed graham crackers for garnish. Serve with cinnamon graham crackers, vanilla wafer cookies, Biscoff cookies, or sliced apples for dipping.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother dip.
- For a dairy-free version, substitute cream cheese and whipped topping with non-dairy alternatives.
- Adjust the cinnamon and spices to taste, adding more for a stronger pumpkin pie flavor.
- Leftovers should be stored covered in the refrigerator and consumed within 3 days.
- Serve chilled for the best texture and flavor.
Keywords: Pumpkin Pie Dip, Pumpkin Dessert, Fall Recipes, Holiday Dip, Cream Cheese Dip, No-Bake Dessert
