This creamy no bake Pumpkin Pie Dip recipe has a light and fluffy texture and warm spices. It’s perfect for any fall party or gathering; serve it up with sliced fruit and cookies for dipping!
Use a handheld electric mixer to beat together the cream cheese and pumpkin puree in a large bowl. Beat in the powdered sugar, pumpkin pie spice, and vanilla extract until well-combined.
Add 1/3 of the whipped cream to the cream cheese mixture and beat to combine.
Fold the remaining whipped cream in 1/3 at a time.
Serve with any dipping options you like (or eat it with a spoon like mousse!).
Faith's Tips
Recipe Yield and Serving Size: This recipe makes about 4 cups or 16 (1/4-cup) servings.
Nutritional Information: The nutrition information for this recipe was calculated without the optional dippers.
Storage: Store this dip in an airtight container in the fridge for up to 5 days.
Nutrition
Nutrition Facts
Pumpkin Pie Dip
Amount Per Serving (0.25 cup)
Calories 147Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 41mg14%
Sodium 53mg2%
Potassium 59mg2%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 2251IU45%
Vitamin C 1mg1%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Pumpkin Dip, Pumpkin Dip Recipe, Pumpkin Pie Dip