Pumpkin Pie Cheesecake Dip
Alright, picture this: The leaves are turning, there’s a crisp chill in the air, and suddenly you find yourself craving all things pumpkin. This Pumpkin Pie Cheesecake Dip is like autumn in a bowl—creamy, tangy cheesecake meets that cozy, spiced pumpkin pie flavor we all swoon over. I can’t wait to share this little gem with you because it’s ridiculously easy but feels fancy enough to impress guests or just treat yourself on a quiet night in. Plus, it’s perfect for dipping anything from graham crackers to apple slices. Trust me, once you make this, you’ll have everyone begging for the recipe at your next get-together!
Quick Facts
- Yield: Serves 6–8
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no-bake)
- Total Time: 10 minutes
Ingredients
For the Main Dish:
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 cup heavy cream
For the Garnish:
- Whipped cream (optional)
- A sprinkle of cinnamon or extra pumpkin pie spice
- Chopped pecans or walnuts (optional)
How I Make It
Step 1:
Start by beating the softened cream cheese in a medium bowl until it’s super smooth and creamy. A hand mixer works wonders here to avoid lumps—that’s key to getting that silky texture!
Step 2:
Add in the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix again until everything is perfectly combined and you get that warm, inviting orange color.
Step 3:
In a separate bowl, whip the heavy cream until soft peaks form. This means when you lift the whisk, the cream holds but still has a little softness at the top.
Step 4:
Gently fold the whipped cream into the pumpkin mixture. Be careful not to overmix—you want to keep it airy and light, like a cloud of pumpkin pie happiness.
Step 5:
Transfer to a serving bowl and smooth the top with a spatula. If you’re not serving right away, cover and chill for at least 30 minutes to let the flavors marry and the texture firm up.
Step 6:
Top with a dollop of whipped cream, a sprinkle of cinnamon or pumpkin pie spice, and some chopped nuts if you like a little crunch. Serve with graham crackers, ginger snaps, or fresh apple slices and watch this dip disappear fast!
Variations & Tips
- Swap out pumpkin pie spice for a mix of cinnamon, nutmeg, and cloves if you don’t have the pre-mixed.
- If you want it sweeter, add more powdered sugar, 1 tbsp at a time.
- Make it boozy: a splash of bourbon or rum can add a fun kick.
- Use Greek yogurt instead of heavy cream for a healthier twist, but the texture will be less fluffy.
- For a vegan version, try dairy-free cream cheese and coconut whipped cream.
- Serve it in individual cups for easy party portions.
How I Like to Serve It
This dip is pure magic at Thanksgiving parties, paired perfectly with cinnamon graham crackers. It’s also a cozy treat for a chilly fall movie night, with apple and pear slices on the side. Honestly, it’s such a crowd-pleaser at holiday potlucks, I often make double batches!
Notes
- Store leftovers tightly covered in the fridge for up to 3 days.
- Bring to room temperature before serving for the best dip-ability.
Closing: This pumpkin pie cheesecake dip hits all the right notes—rich, creamy, and just the right spice kick—making it a foolproof favorite every single time.
