Pumpkin Pie Dip

Many of us in the Delish Test Kitchen staunchly believe that most dishes are best served as dip. We’re obsessed with turning our favorite recipes into shareable, dippable treats (see our Buffalo chicken dip and jalapeño popper dip for proof) for every occasion. That being said, when we’re craving a sweet, fall-worthy recipe, we turn to this pumpkin pie dip. This dip version of the classic Thanksgiving dessert has all the flavors you love about the staple pie—no pie crust needed. Plus, it’s ready in just 10 minutes, making it the ideal last-minute dish for your Thanksgiving (or any fall fathering). Read on to discover everything you need to know:

How to make the best pumpkin pie dip:
Think about what you would want a perfect pumpkin pie like dip to be. If you love the flavor of cool whip, then feel free to replace the heavy cream. If you’re looking for a more decadent dip, then cream cheese would be a great addition. You could also fold the whipped cream into softened cream cheese to make it nice and fluffy. Keep things a little less “cream” heavy and place in whole fat Greek yogurt. Add in some cinnamon if you want to up the warm and cozy spiced vibes. This dip is extremely versatile, so feel free to experiment with it, and get creative!

Serving pumpkin pie dip:
We love serving this creamy dip with gingersnaps to complete the fall vibes, but your options don't stop there: apple fries, cannoli shells, or graham crackers would also be delicious. Vanilla wafers are light and crunchy as cute little dippers, or you’re trying to get the entire effect of pumpkin pie, cut our pie dough into pieces for the ultimate dippers.

Storage:
If you have any leftovers, refrigerate the dip in an airtight container for 2 to 3 days. Because there is whipped cream in this recipe, it might not stand up great in the freezer, so we don’t recommend freezing.

Made this recipe? Let us know in the comments below!