Easy Pumpkin Cream Cheese Dip is a lightened up dessert dip that tastes just like pumpkin pie and is ready in only 5 minutes for a delicious fall treat.
Easy Pumpkin Cream Cheese Dip made with light cream cheese, canned pumpkin, brown sugar, maple syrup, and cinnamon tastes just pumpkin pie filling without the baking or guilt. Plus you can make it with things you probably already have in your pantry and fridge.
There is so much to love about this simple Pumpkin Cream Cheese Dip. First of all, it truly only takes about 5 minutes to make and it tastes just like a creamy pumpkin pie filling without all the calories or time spent baking a whole pie. It's perfect for fall and if you are a lover of all things pumpkin, like me, then this recipe should be added to your list immediately.
Another thing I love about this recipe, and about dip recipes in general, is that it is a great way to get adults and kids alike to eat more fresh fruit and veggies. I made this for my kids when they came home from school the other day and they ate four apples in a matter of minutes. Now truth be told, my son did ask where the crust was, but that was only because it tastes so much like pumpkin pie.
What to serve with pumpkin cream cheese dip?
In terms of serving this yummy dip, there are so many options. Usually, I like to serve it with fresh apple slices, but it also pairs great with pears, grapes, carrots, celery, and even crispy jicama. You can also serve it with graham crackers, pita chips, pretzels, or whole grain crackers. And if you want to get really festive and creative, serve it in a hollowed out pumpkin with Halloween or Thanksgiving shaped tortilla chips. Just cut out the shapes using cookie cutter and tortillas and then bake them up in the oven.
In terms of when to serve it, we love to eat it all year round with fruit but I find myself making it during the fall months most often. It can be used as a fun appetizer for fall holidays, a Halloween inspired afternoon snacks, or as a healthy dessert option instead of candy and pies.
Can I use cool whip instead of cream cheese?
There is another popular pumpkin dip that uses cool whip instead of cream cheese. You can use this recipe to make that dip using either regular or light cool whip. You won't need the brown sugar or maple syrup since cool whip is already sweetened unless you still want to add that maple flavor. Some people also like to use a combination of cool whip and cream cheese. Another option is using Marshmallow fluff. Again, you can use just fluff or a combination of fluff and cream cheese.
How to make this a savory pumpkin cream cheese dip?
For a savory pumpkin dip, leave out the brown sugar and add some cumin, ginger, and garlic powder instead. Curry powder would also be really delicious in a savory dip. You could also blend the pumpkin with some chickpeas for a creamy hummus style dip.
How long does this keep in the fridge?
This pumpkin and cream cheese dip will keep in the fridge for 4-5 days in an airtight container. Make sure to give it a good stir before serving. It can be served cold or at room temperature.
How to make this pumpkin dip low carb and keto friendly?
For a low carb and keto pumpkin dip, you will want to use Stevia or another low carb sweetener (like Swerve) to sweeten the dip. You will also want to use full-fat cream cheese and could use a touch of maple extract to add the maple flavor.
Can I make a vegan pumpkin dip with cream cheese?
For a vegan version of this pumpkin dip, use a vegan cream cheese in place of the light cream cheese. There are really good options made from soy, cashews, and almonds. You could also make your own cashew dip by spaking raw cashews in water overnight. Then drain them and blend to create a creamy sauce. Use this in place of the cream cheese in the dip recipe.
Easy Pumpkin Cream Cheese Dip
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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