Creamy and sweet, this is one fast way to bring the holiday flavors of pumpkin pie to your table. Easy Pumpkin Pie Dip is made with real pumpkin, cream cheese, sweet maple syrup, and autumn spices. Serve with corn chips or vanilla cookies for a quick snack or dessert your guests will love!
This is probably the easiest pumpkin dessert you will make this season. Or, you know, ever. The best part? It tastes just like pumpkin pie, but without all of the work. Does it seriously get any better than that? I don’t think so.
Serve with corn chips to add a contrasting saltiness that goes perfectly with the sweet maple and sugar blend in this recipe.
I’m not ashamed to admit that I’m still in the mood for pumpkin-everything. I bet that most (or at least half) of you are, too. Or at least not completely tired of it yet. Especially with Thanksgiving just around the corner. Can you guess what I’m serving this year?
That’s right, pumpkin pie dip.
This incredibly delicious pumpkin pie dip can really be served two ways. As a dessert, or as an appetizer. If you want it to look extra fancy, drizzle with a bit of maple syrup, and/or sprinkle with a dash of cinnamon.
…Or eat with a spoon as a late night snack.
I won’t judge.
This appetizer-snack-dessert only takes about 5 or 10 minutes to make, depending on how fast you can unwrap the cream cheese package, or how often you stop to sample the dip. Which is a very important step for desserts.
I really needed an easy recipe tonight. I went through three – count them, three! – failed recipe attempts last night. There was a potato dish that over-boiled, cookies that flattened into one giant cookie, and a pie that turned out more like soup than pie. Don’t ask me how I managed that one.
It was just one of those nights.
But trust me when I say, this pumpkin pie dip is just redemption. It makes all of those other recipes worth it, because they led me to this easy, oh-so-good pumpkin pie dip. One sweet, creamy, salty chip, and all is right with the world again.
It is so good, Andrew has requested that it become part of our regular rotation. While I won’t be making this every day, I can’t promise that it won’t happen at least once a week.
Or maybe twice a week. It’s a definite possibility.
- 1 8oz package cream cheese
- 1 15oz can pumpkin puree
- 2 cups confectioners sugar
- 1 tbsp pumpkin pie spice
- 1 tbsp cinnamon
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp ginger
- In a mixing bowl add cream cheese and sugar and blend until completely mixed together.
- Add pumpkin puree, cinnamon, pumpkin pie spice, ginger, maple syrup, and vanilla extract. Blend until all ingredients are mixed together.
- Serve immediately, or refrigerate for later.
I suggest using a hand held mixer to blend this together.