Fluffy Pumpkin Pie Dip

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This Fluffy Pumpkin Pie Dip delivers tons of fall flavor in a fluffy no-bake dip! Warm spices combined with a rich creamy base makes this pumpkin dip perfect for apples, bananas and more!

This easy dip is the perfect pumpkin pie fix made effortless!
Pumpkin Pie Dip with whipped cream on top in an orange bowl, with apples and graham crackers in front of it and a pumpkin in the background

Pumpkin Dip in is the Air!

Crunchy leaves, light sweaters and crispy dewy mornings.  Fall is here again and that means it’s time to “pumpkin” all of the things!

Pumpkin mixed with those warm cinnamon spices is just one of those things that make us think of fall!  We include pumpkin in everything from quick breads, and pies to totally crazy unique cookies!  Of course, I can’t forget my favorite Pumpkin Spice Lattes…  the perfect fall treat!

Pumpkin Pie Dip in an orange bowl with a cracker in it

Pumpkin Pie Dip is Delish!

If you’re looking for an amazing snack or dessert, this easy pumpkin dip is the answer!

This pumpkin pie dip captures all of the fall yumminess without any of the work; in just about 5 minutes you can whip up this rich and deliciously creamy pumpkin pie dip for a fall treat anyone will love!  I bring this to many events and I’m ALWAYS asked for the recipe!

My daughter can’t get enough of this pumpkin dip and uses it as a fruit dip…  it’s perfect with apples and bananas but also great with gingersnaps, graham crackers… and of course spoons.  I love that it’s a dessert that makes her beg for fresh fruit!

More No Bake Dessert Recipes

Pumpkin Pie Dip in an orange bowl with a cracker in it
5 from 11 votes
Review Recipe

Fluffy Pumpkin Pie Dip

Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Author Holly Nilsson
This Fluffy Pumpkin Pie Dip delivers tons of fall flavor in a fluffy no bake dip! Pumpkin & warm spices combined with a rich creamy base makes the perfect dip for apples, bananas and more!


  • 12 ounces cream cheese
  • 2 cups powdered sugar
  • 1 cup canned Pumpkin
  • 1 teaspoon ground ginger
  • 1 teaspoon pumpkin pie spice or cinnamon
  • 2 cups whipped topping *

Follow Spend with Pennies on Pinterest


  • Beat cream cheese and powdered sugar until light and fluffy. Stir in pumpkin and spices.
  • Gently fold in whipped topping. Refrigerate at least 30 minutes before serving.
  • Serve with sliced apples, graham crackers or your favorite fruit!

Recipe Notes

*One 8 oz container of whipped topping is approximately 3 cups. Measure 2 cups.

Nutrition Information

Calories: 315, Carbohydrates: 38g, Protein: 3g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 47mg, Sodium: 152mg, Potassium: 140mg, Sugar: 36g, Vitamin A: 5350IU, Vitamin C: 1.3mg, Calcium: 63mg, Iron: 0.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword pumpkin pie dip
Course Dessert
Cuisine American

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating


  1. Pie not dip where is the recipe  for the PIE ( punkinpies)

    1. I’m making this because I needed a GF dessert for Thanksgiving. All ingredients are GF but be very careful what you serve with. If someone has celiac disease, they can’t dip from the same bowl as others using cookies.

  2. Just saw your great blog!!! Thank you for those great recipes!!! Perfect for our coming fall time. Can’t wait to make this fluffy pumpkin pie dip. It looks so delicious in those pictures!!!

  3. Whoa! Way way too much powdered sugar. Need only about 1 cup and more spices only used 1 cup cool whip because it was too sweet

    1. That was my thought when I read the recipe! I wil cut way back, possibly to a half a cup and add if it needs it.

  4. We’re big fan of spices, I always say the more the merrier. Would pumpkin spice, cinnamon, ginger and some sprinkles of nutmeg be good in this?

  5. Does anyone know how long this will hold up in the refrigerator? It’s two days before Thanksgiving, but I’m trying to make as much ahead as possible.

  6. Has anyone used sweet potatoes instead of the pumpkin? I know I would leave out the ginger and pie spice, and just add cinnamon.

  7. Can I use the canned Libby’s 100% Pure Pumpkin for this recipe? I screwed up a pumpkin frosting recipe by trying to use that instead of pumpkin purée.