This easy fall no-bake dessert recipe is perfect for dipping fresh fruit or cookies. Pumpkin Pie Dip is made with cream cheese, marshmallow creme and pumpkin and it tastes like pumpkin pie!
Pumpkin, love it or leave it? I’m team LOVE! It’s pumpkin season and I am totally loving all the delicious warm spices.
This is one of the best pumpkin pie cheesecake dips I’ve tried. It’s creamy, smooth and perfectly spiced with fall flavors. If you are craving a sweet snack, you need to try this recipe. It takes only 5 minutes to prep at the most!
Try it once and you’ll want to make it again and again. Everyone loves this simple dessert appetizer recipe.
Ingredients
- Cream cheese – I use regular cream cheese (not the light version) and make sure it’s softened.
- Marshmallow creme – I always have a jar in my cupboard for Fluffernutter sandwiches. It’s sticky though so have a wet cloth nearby.
- Pumpkin puree – Not pumpkin pie filling. You’ll want to use canned pumpkin here.
- Cinnamon and nutmeg – I find a little goes a long way in terms of taste. You can add more if you like, but taste test it so you don’t go overboard.
How to Make
- Add cream cheese, marshmallow creme, pumpkin, cinnamon and nutmeg to a large bowl. Beat on medium with a mixer until blended.
- Cover and refrigerate for 3 hours.
- Serve chilled with fresh fruit or cookies.
Super simple, right? The hardest part is waiting for it to chill in the fridge.
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Recipe Tips
Recipe Tips- If you have pumpkin pie spice and want to use it in the recipe, use a 1/2 teaspoon of it instead of the nutmeg and cinnamon. You can also make your own pumpkin pie spice if you like!
- Forgot to soften the cream cheese? It usually only takes about an hour to soften up to room temperature. If you need it right away, put it on a plate (unwrapped) in the microwave for about 15 seconds.
- You can make it a day ahead of time and store it in the fridge.
How to Store Leftovers
If you happen to have any Pumpkin Pie Dip leftovers, store it, covered, in the fridge for up to three days for optimal freshness and taste.
You can freeze this dip for up to three months as long as it’s stored properly. The texture of cream cheese can change when frozen and be more grainy though.
What to Serve With Pumpkin Pie Dip
- Gingersnap cookies
- Fruit (Apples, pears, bananas, grapes,
- Vanilla wafers
- Graham crackers
- Marshmallows
- Biscotti
- Pie crust chips
Or whatever else you like. It’s a versatile dip.
Pumpkin Dessert Recipes
- Pumpkin Bread Pudding
- Pumpkin Pie Cupcakes
- Pumpkin Pie Ice Cream
- Chocolate Pumpkin Cheesecake
- White Chocolate Pumpkin Cheesecake
- Pumpkin Dump Cake
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Pumpkin Pie Dip
This easy fall no-bake dessert recipe is perfect for dipping fresh fruit or cookies. Made with cream cheese, marshmallow creme and pumpkin, it tastes like pumpkin pie!
Ingredients
- 1 (8oz/250g) package cream cheese, softened
- 1 (7oz/198g) jar marshmallow creme
- 1 cup pumpkin puree
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Add cream cheese, marshmallow creme, pumpkin, cinnamon and nutmeg to a large bowl. Beat on medium with a mixer until blended.
- Cover and refrigerate for 3 hours.
- Serve chilled with fresh fruit or cookies.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 17Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 9mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
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