This pumpkin pie dip has quickly become my go-to treat when I need something festive and effortless. I love pumpkin pie, but let’s be real – sometimes you don’t want to mess with rolling out dough or waiting for it to bake. This dip gives you all that spiced pumpkin goodness in a fraction of the time. I first made it for a Fall get-together, and it was gone in minutes. Now, it’s the star of every fall gathering, and I can’t make enough! Plus, it’s so easy, I’m tempted to whip it up just for a cozy night in.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
10-minute pumpkin pie dip is an easy crowdpleaser!
This easy pumpkin pie dip is the perfect combination of fall flavors without the hassle of baking a pie. As a new mom juggling work and family, I love how easy this is to throw together for a last-minute treat. It’s creamy, spiced just right, and always a hit – plus, who doesn’t love a dip that’s ready in 10 minutes?
- No-bake dip. No need to turn on the oven to make a delicious dip, you’ll only need to mix the ingredients and chill it.
- Classic pumpkin flavors. You’ll get a taste of all the warm and cozy fall flavors without having to bake a pie or cheesecake!
- Perfect for gatherings. This appetizer is great for fall gatherings, Halloween parties, and Thanksgiving celebrations. It’s a delicious dip that will please any crowd!
Love all things pumpkin? Check out my easy pumpkin bread, pumpkin muffins, and spicy pumpkin soup.
📋 Ingredients and notes
To make this pumpkin pie dip, you’ll need pumpkin puree, pumpkin pie spice, whipped topping, instant vanilla pudding, graham cracker crumbs, and a variety of cookies for serving.
Variations & Substitutions
- Pumpkin puree. If you’re short on canned pumpkin puree, you can substitute with pumpkin pie filling—just skip the added pumpkin pie spice since the filling is pre-seasoned.
- Milk. I used whole milk, but you can use 2% milk or dairy-free milk, like almond milk or oat milk.
- Whipped topping. Substitute with dairy-free whipped topping like coconut whipped cream for a lighter texture.
- Instant vanilla pudding. Use sugar-free pudding for a lighter option.
- Graham cracker crumbs. You can swap this with crushed digestive biscuits, ginger snaps, vanilla wafers, or shortbread cookies.
- Pumpkin pie spice. Use my homemade spice blend recipe or any store-bought pumpkin spice. If making it from scratch, you’ll need ground cinnamon, ginger, allspice, cloves, and nutmeg.
- Cookies. Use a variety of cookies, such as graham crackers, OREOs, pretzels, animal crackers, and biscotti.
Make vegan pumpkin pie dip
Substitute whole milk with plant-based milk like almond or oat milk. Swap whipped topping with a vegan version, like coconut whipped topping. Use a vanilla pudding that’s labeled vegan.
📖 How to make pumpkin pie dip
Step 1:
Add whipped topping to a large mixing bowl and set aside.
Step 2:
Add instant pudding, pumpkin pie spice, and milk to a separate mixing bowl and whisk until combined.
Step 3:
Gently fold pudding into whipped topping.
Step 4:
Gently fold pumpkin puree into a whipped topping mixture.
Step 5:
Using a spatula and scraping sides often, mix until well combined. Spoon into a serving bowl. Cover with plastic wrap and refrigerate for 30-60 minutes. Top with graham cracker crumbs and serve with cookies, etc.
Shruthi’s Top Tip
Make sure to use cold milk for the pudding mix. Using room temperature or warm milk can prevent the pudding from setting properly, making the dip runny.
- Be gentle when folding the pudding and pumpkin puree into the whipped topping to keep the dip light and fluffy. Over-mixing can deflate the airiness.
- Let the dip sit in the fridge for at least 30 minutes to let the flavors meld. It’s tempting to eat it right away, but a little patience pays off!
- For a little crunch, sprinkle the graham cracker crumbs on top just before serving. Adding them too early can cause them to get soggy.
👩🏽🍳 Troubleshooting FAQs
Yes! You can make this up to a day ahead. Just store it in the fridge and wait to add the graham cracker crumbs until just before serving.
This might happen if the milk wasn’t cold enough when you made the pudding. Be sure to use cold milk, and let the dip chill fully before serving.
🍴 How to serve pumpkin dip
Serve it with a variety of dippers! Try graham crackers, gingersnaps, OREOS, biscotti, animal crackers, or even apple slices to mix up the texture and flavor. I like to use pumpkin pie cookies, shortbread cookies, peanut butter cookies, and Danish butter cookies.
🍴Storage and reheating suggestions
Keep the pumpkin pie dip chilled in an airtight container for 3-4 days. When you’re ready to serve it, stir it well before serving.
🍴 More dip recipes
If you like this recipe, check out my other sauces and dips:
Cottage Cheese Flatbread
Leek and Mushroom Pasta
Eggplant Stir Fry
Vegan Fajitas
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Pumpkin Pie Dip
Equipment
- 1 large mixing bowl
- 1 serving bowl
- 1 serving platter
Ingredients
- 2 8-ounce containers whipped topping, i.e. Cool Whip, thawed
- 1 5.1-ounce package instant vanilla pudding
- 2 ½ cups milk, cold (any variety, I used whole)
- 1 15-ounce can pumpkin puree
- ½ teaspoon pumpkin pie spice
- ½ cup graham cracker crumbs
- variety of cookies for serving, graham crackers, pumpkin Spice, OREOs, animal crackers, biscotti etc.
Instructions
- Add whipped topping to large mixing bowl, set aside.
- Add instant pudding, pumpkin pie spice, and milk to a separate mixing bowl and whisk until combined.
- Gently fold pudding into whipped topping.
- Gently fold pumpkin puree into whipped topping mixture.
- Using a spatula and scraping sides often, mix until well combined.
- Spoon into serving bowl.
- Cover with plastic wrap and refrigerate for 30-60 minutes.
- Top with graham cracker crumbs and serve with cookies, etc.
Notes
- Store this in an airtight container in the refrigerator for 2-3 days.
- If preparing for later, make no more than one day ahead, and wait to add graham cracker crumbs until reader to serve.
- As an alternative, you can use pumpkin pie filling instead of pumpkin puree, then just be sure to omit the pumpkin pie spice seasoning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
