Pumpkin 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
Scale
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
