Whipped Pumpkin Pie Dip
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This whipped pumpkin pie dip is a creamy, spiced, no-bake dessert dip that tastes like pumpkin pie filling. This is very different from my spiced pumpkin cream cheese, which doesn't contain as much sugar and much less pumpkin and is better eaten on savory breads like sourdough bagels. This is more of a dessert style dip and uses a whole can of pumpkin puree (which is great if you don't like having bits of pumpkin puree left over in the fridge).
Why You'll Love This Recipe!
Use A Whole Can of Pumpkin - there are lots of recipes that use just half a can of pumpkin puree, leaving you with leftovers, but this recipe uses the whole can, no leftovers.
Pumpkin Pie Flavors in a Dip - Everything you love about pumpkin pie, made into an easy to create dip that takes just a few minutes to create (much quicker than sourdough pumpkin pie).
Ingredients
- Heavy Whipping Cream - just a little to add extra richness to this dessert style dip.
- Cream Cheese - softened at room temperature. You need to use firm cream cheese, from a block, not the soft, spreadable cream cheese from a tub.
- Pumpkin Puree - you get to use a whole 15 oz can of pumpkin puree for this recipe, so no leftovers!
- Powdered Sugar
- Vanilla Paste - you can use extract if you prefer, but I find that I get a better flavor using paste.
- Pumpkin Pie Spice & Cinnamon
How To Make Whipped Pumpkin Pie Dip
This whipped pumpkin pie dip is the perfect balance of creamy, spiced, and sweet — like pumpkin pie in a bowl! It comes together in just a few minutes using your stand mixer: first, whip the cream cheese and heavy cream until fluffy, then blend in pumpkin purée, powdered sugar, vanilla, and warm spices until smooth and airy. Be sure to scrape down the sides of the bowl as you mix so everything’s evenly incorporated. Chill it for about an hour before serving to let the flavors meld.
Kate's Recipe Tips
- for an extra silky texture, make sure your cream cheese is fully softened before mixing, and don’t over beat once everything’s combined.
How To Serve
I love this dip for creating a stage to showcase some of my sourdough favorites like sourdough graham crackers and sourdough cinnamon sugar crackers. Here are a few other ideas for how to enjoy this delicious whipped pumpkin pie dip:
- Apple slices or pear slices.
- Pretzels for a sweet-salty combo (seriously try it with chocolate coated pretzels).
- Try it with these sourdough vanilla wafers or sourdough graham crackers.
How To Store + Freeze
Store in an airtight container in the fridge for up to 4 days. I like to store this dip in a mason jar. Stir before serving if it separates slightly.
Not recommended for freezing as the texture may change.
Whipped Pumpkin Pie Dip
Equipment
- Food Processor or Stand Mixer
Ingredients
- 50 g Heavy Whipping Cream
- 250 g Cream Cheese (softened at room temperature)
- 425 g Pumpkin Puree (15 oz can)
- 50 g Powdered Sugar (increase if you want a sweeter dip)
- 5 g Vanilla Paste
- 3 g Pumpkin Pie Spice
- 3 g Cinnamon (optional)
Instructions
- Start by whipping the heavy whipping cream and softened cream cheese together until they are light and fluffy. It's best to use the paddle attachment on your stand mixer for this (speed 3 to 4 for around 2 minutes).
- Now add the pumpkin puree, powdered sugar, vanilla paste, pumpkin pie spice and cinnamon and whip until everything is well combined and the dip is light and fluffy (again I've used the paddle attachment on my stand mixer speed 3 to 4 for around 2 minutes).
- You may need to scrape down the sides of the bowl a few times to ensure everything is incorporated.
- Pour your whipped pumpkin pie dip into your desired bowl (this makes quite a bit, so you can keep some in the fridge for later). Chill for around 1 hour before serving.
Nutrition
No rating as I haven't tried the recipe out - yet.
Okay I live in Australia - pumpkin puree - I guess I subsitute with cooked mashed pumpkin? What type of pumpkin do you recommend. And what is pumpkin pie spice a combination of. Thanx in advance
PS - you are my go to for trouble shooting my sourdough making 🙂
You can usually find pumpkin puree at specialty grocers, I've had luck in finding it at the Spud Shed and also at USA Foods. Before I could find canned pumpkin puree, I used roasted butternut squash that I mashed down. Roasting is better than boiling as it is less mushy. For pumpkin pie spice, you'll find my recipe here. It's a little way down the page.
I'm so happy to be your go to! xo