Name: Slow Cooker Pumpkin Pie Dip
Prep time: 10 min
Cook time: PT-487564H7M9S
Total time: PT-487564H7M9S
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; 8 oz cream cheese, softened; 1/2 cup brown sugar; 1/4 cup powdered sugar; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/8 tsp ground cloves; 1 tsp vanilla extract; 1/2 cup heavy cream or evaporated milk

Why You’ll Love This Recipe

This recipe is incredibly simple—just mix the ingredients, let the slow cooker do the work, and serve straight from the pot to keep it warm. It’s perfect for parties, potlucks, or game days, and it doubles as a cozy, sweet snack. The warm spices and creamy texture make it taste just like pumpkin pie filling, but in a fun, shareable form.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree
Cream cheese, softened
Brown sugar
Powdered sugar
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Vanilla extract
Heavy cream or evaporated milk

Directions

In a mixing bowl, combine pumpkin puree, softened cream cheese, brown sugar, powdered sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix until smooth and fully combined.
Transfer the mixture to the slow cooker and stir in heavy cream or evaporated milk until well blended.
Cover and cook on low for 2–3 hours, stirring occasionally, until heated through and creamy.
Keep on the “warm” setting for serving.
Serve with graham crackers, vanilla wafers, pretzels, or sliced apples.

Servings and timing

Serves 10–12
Prep time: 10 minutes
Cook time: 2–3 hours
Total time: 2 hours 10 minutes – 3 hours 10 minutes

Variations

Add a dollop of whipped cream or cool whip before serving for extra creaminess.
Stir in mini chocolate chips for a chocolate-pumpkin combo.
Add a splash of maple syrup for a deeper sweetness.
Use pumpkin pie spice instead of individual spices for convenience.
Make it dairy-free with vegan cream cheese and coconut cream.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in short intervals or return to the slow cooker on low until warmed through. Stir well before serving again. Freezing is not recommended as the texture may separate.

FAQs

Can I make this ahead of time?

Yes, you can mix the ingredients and refrigerate, then heat in the slow cooker before serving.

Can I use pumpkin pie filling instead of pumpkin puree?

Not recommended, as it’s already sweetened and spiced, which could make the dip too sweet.

What can I serve with pumpkin pie dip?

Graham crackers, cookies, pretzels, and apple slices are all great choices.

Can I double the recipe?

Yes, just use a larger slow cooker and increase cooking time slightly.

Can I make it without cream cheese?

Yes, substitute mascarpone or a thick yogurt for a different flavor and texture.

Is this dip served hot or cold?

It’s best served warm but can also be enjoyed chilled.

Can I use light cream cheese?

Yes, it will still be creamy but slightly less rich.

Can I add nuts?

Yes, sprinkle chopped pecans or walnuts on top before serving.

How do I keep it warm for a party?

Leave it in the slow cooker on the “warm” setting and stir occasionally.

Can I make it spicy?

Yes, add a pinch of cayenne pepper for a subtle heat.

Conclusion

Slow cooker pumpkin pie dip is an easy, cozy dessert that’s perfect for fall entertaining. With its smooth, spiced flavor and creamy texture, it’s a delicious way to enjoy pumpkin pie flavors in a fun, shareable format.