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!
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
