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Easy Pumpkin Pie Dip Recipe

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4.2 from 60 reviews

  • Author: Ava
  • Total Time: 1 hour 30 minutes
  • Yield: 16 servings

Description

This Easy Pumpkin Pie Dip is a creamy, spiced treat perfect for fall gatherings. Combining whipped cream, cream cheese, pumpkin purée, and warm spices, this dip pairs wonderfully with homemade cinnamon sugar pie crust cookies or fresh apples. With minimal baking required for the cookies and a simple no-cook preparation for the dip, this recipe is both delightful and approachable.

Ingredients

Dip Ingredients

  • 1 cup (240 milliliters) heavy whipping cream, cold
  • 8 ounces (226 grams) full-fat cream cheese, softened
  • 1 cup (120 grams) powdered sugar
  • 1 cup (230 grams) canned pumpkin purée (not pumpkin pie filling)
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pumpkin pie spice, plus more for garnish
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom (optional)

Pie Crust Cookies Ingredients

  • 2 (9-inch) pie crusts, store-bought or homemade
  • 1 egg
  • 1 tablespoon water (for egg wash)
  • 2 tablespoons (25 grams) granulated sugar
  • 2 teaspoons cinnamon

Instructions

  1. Whip the Cream: Pour the cold heavy whipping cream into a large mixing bowl. Using a stand mixer or hand mixer with a whip attachment, beat the cream on high speed until stiff peaks form, about 4-5 minutes. Transfer the whipped cream to a separate bowl and refrigerate.
  2. Prepare the Pumpkin Mixture: In the same mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy using a paddle attachment or beaters. Add pumpkin purée, vanilla extract, pumpkin pie spice, cinnamon, and optional cardamom. Mix until fully combined.
  3. Fold in Whipped Cream: Gently fold the chilled whipped cream into the pumpkin-cream cheese mixture in two batches, being careful not to deflate the airy texture.
  4. Chill the Dip: Cover the bowl with plastic wrap or a bowl cover and refrigerate for at least 1 hour to enhance flavor and texture. When ready, transfer to a serving bowl and sprinkle extra pumpkin pie spice on top if desired.
  5. Preheat Oven and Prepare Pans: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  6. Make Egg Wash and Cinnamon Sugar: In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. In another small bowl, combine granulated sugar and cinnamon.
  7. Roll and Cut Pie Dough: On a lightly floured surface, roll each pie crust to about 1/8-inch thickness. Use small leaf-shaped cookie cutters to cut out cookies. Re-roll scraps as needed to use all dough.
  8. Chill Cookies: Place cut cookies in a single layer on prepared baking sheets. Refrigerate for 15-30 minutes to firm up.
  9. Brush and Sprinkle: Brush each cookie with egg wash using a pastry brush. Sprinkle evenly with the cinnamon sugar mixture.
  10. Bake Cookies: Bake in the preheated oven for 10-12 minutes until golden brown. Watch closely to prevent burning of cinnamon sugar. Cool cookies for at least 5 minutes before serving.

Notes

  • Use cold heavy cream for best whipping results.
  • Do not use pumpkin pie filling; canned pumpkin purée is essential for correct texture and flavor.
  • Cardamom is optional but adds a nice depth of flavor.
  • Refrigerating the dough before baking helps the cookies maintain shape and crispness.
  • Serve the dip with pie crust cookies, apple slices, pretzels, popcorn, or cookies for a fun fall snack.
  • Make sure to monitor the cookies while baking to avoid burning the cinnamon sugar topping.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dip
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/easy-pumpkin-pie-dip-recipe/