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!
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!
Ingredients for this recipe
- Heavy Whipping Cream
- Cream Cheese
- Powdered Sugar
- Vanilla Yogurt
- Pumpkin Puree
- Pumpkin Pie Spice
- Vanilla Extract
- Maple Extract
How to make Pumpkin Pie Dip
- Whip the heavy cream. Just to medium peaks. Then set it aside.
- 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!
- Add the remaining ingredients. The powdered sugar, vanilla yogurt, pumpkin puree, pie spice, salt, and extracts.
- Fold in the whipped cream. This makes the dip light and fluffy and oh-so-irresistible!
- 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.
- 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!
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!
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!
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.
Pumpkin Pie Cheesecake Dip
- 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 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- ¼ teaspoon salt
- 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.
- 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.