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    Home » Recipes » Cheesecake » Pumpkin Pie Cheesecake Dip

    September 1, 2020 · Updated September 10, 2021

    Pumpkin Pie Cheesecake Dip

    4.94 from 15 votes
    Leave a comment

    · by Amanda Gajdosik

    Jump to Recipe Jump to Video Print Recipe

    This post may contain affiliate links. This blog generates income via ads.

    A pin to share the recipe for pumpkin pie cheesecake dip

    This pumpkin pie cheesecake dip is a delicious no-bake sweet snack that is full of fall flavors! Made with real pumpkin puree, heavy whipping cream, cream cheese, and a handful of simple ingredients it combines two delicious desserts into one!

    A white tray holds graham crackers, gingersnap cookies, and green apple slices. They surround a small white bowl full of pumpkin pie cheesecake dip.

    Autumn recipes here we come! With the pumpkin puree, maple extract, and pumpkin pie spice this dessert has cozy written all over it. The use of cream cheese, vanilla yogurt, and freshly whipped cream help keep the dish light. Serve it with apple wedges, cinnamon graham crackers, or gingersnap cookies!

    An overhead shot of a small bowl of pumpkin pie cheesecake dip surrounded by gingersnaps, graham crackers, and apple wedges. Everything sits on a white backdrop.

    Ingredients for this recipe

    • Heavy Whipping Cream
    • Cream Cheese
    • Powdered Sugar
    • Vanilla Yogurt
    • Pumpkin Puree
    • Pumpkin Pie Spice
    • Vanilla Extract
    • Maple Extract
    All of the ingredients for the pumpkin pie dip recipe are laid on a white speckled backdrop.

    How to make Pumpkin Pie Dip

    1. Whip the heavy cream. Just to medium peaks. Then set it aside.
    2. Whip the cream cheese. Just until smooth. This has to be done before adding the other ingredients or the dip will become chunky with big globs of whole cream cheese in it. No one wants that!
    3. Add the remaining ingredients. The powdered sugar, vanilla yogurt, pumpkin puree, pie spice, salt, and extracts.
    4. Fold in the whipped cream. This makes the dip light and fluffy and oh-so-irresistible!
    5. Chill the dip. Just for a little bit. This lets the dip firm up a bit and the flavors mingle and get to know one another.
    6. Serve! In a beautiful bowl. Maybe garnish it with more pumpkin pie spice and graham cracker crumbs? Apple wedges, cinnamon graham crackers, and gingersnaps are the perfect pair for this easy snack!
    • Whip the cream.
    • Combine the remaining ingredients.
    • Fold it all together and chill.

    Pumpkin Puree vs Pumpkin Pie Filling

    This recipe calls for pumpkin puree. This is not to be confused with pumpkin pie filling. Both can be found in your grocery store’s baking aisle, but they are not one in the same.

    Pumpkin puree is pure canned pumpkin. Just the orange squash in all its glory, nothing else. (Pssst. It's actually a mixture of multiple kinds of squash and not just pumpkin! Can you believe?!)

    Alternatively, canned pumpkin pie filling is pumpkin puree with all the other things that make up pumpkin pie – sweeteners, thickeners, spices. When making recipes it’s important to know which is called for so the results turn out delicious!

    An overhead shot of a bowl of no-bake cheesecake dip surrounded by graham crackers, gingersnap cookies, and apple wedges. Everything is set on a white backdrop.

    Cheesecake Dip with Cool Whip

    This recipe calls for freshly whipped heavy cream. However, if you’re short on time (or patience), Cool Whip can absolutely be substituted in this recipe for cheesecake dip. Omit the 8 ounces of heavy cream and the ½ cup of powdered sugar for 3 cups of Cool Whip. Voila! Pumpkin Pie Cheesecake Dip with Cool Whip!

    A tray filled with cookies, crackers, and apple slices surround a small bowl of pumpkin pie cheesecake dip all on a white background.

    Storing Leftovers

    The dip should originally be chilled for at least 30 minutes before serving. If there are any leftovers they can be kept in an air-tight container in the fridge for a few days without worry.

    Print Recipe
    4.94 from 15 votes

    Pumpkin Pie Cheesecake Dip

    With the flavors of real pumpkin, maple, and warming spices this Pumpkin Pie Cheesecake Dip has cozy autumn recipe written all over it. Serve it with apple wedges, cinnamon graham crackers, or gingersnap cookies!
    Prep Time5 mins
    Cook Time5 mins
    Chill Time30 mins
    Total Time40 mins
    Course: Dessert
    Cuisine: American
    Keyword: Cheesecake, No Bake Dessert, Pumpkin
    Servings: 24 servings
    Calories: 82kcal
    Author: Amanda Gajdosik

    Ingredients

    • 8 ounces heavy whipping cream
    • 8 ounces cream cheese at room temperature
    • ½ cup powdered sugar
    • ½ cup pumpkin puree
    • 5 ounces vanilla Greek yogurt
    • 1 tsp. pumpkin pie spice
    • 1 tsp. vanilla extract
    • ½ tsp. maple extract
    • ¼ tsp. salt

    Instructions

    • In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until medium peaks form and set aside.
    • In a separate bowl, whip the cream cheese until smooth. Add in the powdered sugar, pumpkin puree, yogurt, pumpkin pie spice, extracts, and salt. Mix until well-blended and smooth.
    • Gently fold the whipped cream into the dip.
    • Refrigerate the dip for at least 30 minutes before serving with apple wedges, graham crackers, or gingersnap cookies.

    Video

    Notes

    • Cheesecake Dip can be stored in a sealed container in the fridge for up to three days.
    • To keep apples from browning during serving: place cut apple slices into a bowl of cool water with 2 tablespoon of lemon juice in it and give the apples a little toss to coat.

    Nutrition

    Serving: 0.25cup | Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 56mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1060IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

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    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.

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