Go Back
Pumpkin Pie Dip | This dip is no bake, and tastes just like a great pumpkin pie! All the flavor, none of the stress! | http://thechunkychef.com
Print Recipe
4.34 from 6 votes

Pumpkin Pie Dip - Easy and No Bake

With all the amazing and complex flavors of your favorite Fall pie, this pumpkin pie dip comes together in 5 minutes, with minimal effort, and no baking!
Prep Time5 minutes
Total Time5 minutes
Author: The Chunky Chef

Ingredients

  • 8 oz cream cheese softened
  • 2 cups powdered sugar
  • 1 1/4 cups canned pumpkin
  • 1/2 cup sour cream
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/3 cup frozen whipped topping - I use Cool Whip thawed
  • Refrigerated pie crust cut into shapes (optional)
  • Ginger snaps graham crackers, sliced apples, etc (for dipping)
  • Ground cinamon for garnishing

Instructions

  • IF MAKING THE PIE CRUST DIPPERS:
  • Preheat oven to temperature listed on package (mine was 450 degrees), and line a baking sheet with parchment paper.
  • Lay pie crust out on a cutting board and cut out shapes. I use THIS leaf cutter.
  • Transfer pieces to prepared baking sheet and bake about 6-7 minutes, or until slightly golden brown.
  • MAKING THE DIP:
  • To a large mixing bowl, add cream cheese and powdered sugar. Use a handmixer on LOW to beat until combined. Increase speed to MED-HIGH and beat until smooth and creamy.
  • Add in pumpkin, sour cream and spices and beat until well combined.
  • Add thawed whipped topping and beat on LOW for an additional 30 seconds - 1 minute, until smooth.
  • Spoon dip into a serving bowl, sprinkle with cinnamon and serve with pie crust dippers or gingersnaps, graham crackers, apples, etc.
  • IF DESIRED:
  • Spoon dip into a pastry bag and freeze for 15 minutes to firm it up.
  • Pipe a dollop of the dip onto pie crust dippers (or desired cookie/cracker) and serve.

Notes

1. Recipe adapted from Taste of Home