Pumpkin Pie Dip: The 5-Minute Fall Dessert

Pumpkin Pie Dip is light, fluffy, and captures all those cozy fall flavors we crave without any of the heaviness! With just five simple ingredients, heavy cream, instant vanilla pudding, pumpkin puree, pumpkin pie spice, and a pinch of salt, you’ll have the most irresistible appetizer or dessert ready in minutes.

Love More Recipes? Try My Turtle Cheesecake Dip or this Caramel Apple Cheesecake Dip next.

Why You’ll Love This Recipe

Creamy, spiced, and perfectly sweet, this Pumpkin Pie Dip captures all the cozy flavors of fall in every bite. Paired with cookies, graham crackers, or fruit, it’s an easy, crowd-pleasing treat that tastes just like pumpkin pie without the baking.

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Ingredient List

Main Ingredients:

• 1¾ cups heavy cream
• 1 (3.4-oz.) box instant vanilla pudding mix
• 1 cup canned pumpkin puree
• 2½ teaspoons pumpkin pie spice
• ⅛ teaspoon kosher salt

For Serving:

• Apple slices
• Pretzel rods
• Gingersnap cookies
• Graham crackers
• Nilla wafers
• Your favorite cookies or sweet crackers

Substitution Notes: Feel free to use homemade pumpkin puree if you have it, though canned works perfectly and keeps this recipe wonderfully simple. Any brand of instant vanilla pudding will work—I usually grab whatever’s on sale!

Why These Ingredients Work

Let me tell you why each ingredient is so important here! The heavy cream gets whipped with the pudding mix to create that incredible fluffy, cloud-like texture that makes this dip so addictive. The instant vanilla pudding does double duty—it sweetens the dip AND helps stabilize the whipped cream so it holds its shape beautifully.

The pumpkin puree brings that authentic pumpkin pie flavor and gorgeous orange color. The pumpkin pie spice delivers all those warm, cozy notes of cinnamon, nutmeg, ginger, and cloves that scream fall. And here’s my favorite secret: that tiny pinch of kosher salt is absolutely crucial! It balances the sweetness from the pudding and makes all those pumpkin spices pop without the dip tasting overly sweet or one-dimensional.

Essential Tools and Equipment

You don’t need anything fancy for this recipe! Here’s what you’ll need:

• Large mixing bowl
• Stand mixer with whisk attachment OR handheld electric mixer
• Rubber spatula
• Measuring cups and spoons
• Serving bowl
• Airtight container for storage

How To Make Pumpkin Pie Dip

Step 1: Whip the Cream Base

In a large bowl using either your stand mixer with the whisk attachment or a handheld mixer, beat the heavy cream and instant vanilla pudding mix together on medium-high speed until light and fluffy, about 1 minute. You’ll know it’s ready when the mixture looks like it’s on its way to becoming whipped cream—soft, airy, and billowy. Don’t over-beat or you’ll end up with butter!

Step 2: Fold in the Pumpkin

Add the canned pumpkin, pumpkin pie spice, and kosher salt to the same bowl. Here’s where you switch tools—grab a rubber spatula and gently stir everything together until completely combined with no streaks remaining. Be patient with this step; you want everything evenly incorporated for that perfect pumpkin color throughout.

Step 3: Chill and Serve

Transfer your gorgeous dip to a serving bowl and refrigerate until you’re ready to serve. Surround it with apple slices, pretzel rods, gingersnap cookies, graham crackers, or whatever dippers your heart desires!

You Must Know

The key to this recipe is NOT over-mixing once you add the pumpkin. You’ve worked hard to get that fluffy texture in step one, so use a gentle hand when folding in the pumpkin ingredients. Aggressive stirring will deflate all those beautiful air bubbles you just created!

Personal Secret: I always make sure my heavy cream is really cold—straight from the back of the fridge. Cold cream whips up faster and holds its shape better, giving you that perfect fluffy texture every single time.

Pro Tips & Cooking Hacks

• Texture tip: If your dip seems too thick, don’t add more liquid! Just give it 10 minutes at room temperature and it’ll soften to the perfect consistency.
• Avoid this mistake: Don’t try to use regular (not instant) pudding mix. It won’t set properly without cooking, and you’ll end up with a runny mess.
• Smart shortcut: Already have whipped cream in the fridge? You can fold pumpkin and spices into 3 cups of pre-made whipped cream for an even faster version.
• Presentation hack: Serve in a hollowed-out mini pumpkin for an Instagram-worthy presentation that takes seconds!

Flavor Variations & Suggestions

This recipe is SO versatile! Here are my favorite ways to switch it up:

• Cream Cheese Version: Fold your finished dip into 8 oz of softened cream cheese for an extra decadent, cheesecake-like texture
• Greek Yogurt Twist: Replace half the heavy cream with whole-fat Greek yogurt for a tangier, slightly lighter version
• Extra Spiced: Double the pumpkin pie spice or add an extra ½ teaspoon of cinnamon for more intense fall flavor
• Cool Whip Swap: Use 2 cups of Cool Whip instead of heavy cream for a sweeter, fluffier texture (though I prefer the richness of real cream!)
• Maple Enhancement: Stir in 1-2 tablespoons of pure maple syrup for deeper, more complex sweetness

Make-Ahead Options

This is one of those dream recipes that actually gets BETTER when you make it ahead! You can prepare the entire dip up to 2 days in advance and keep it covered in the refrigerator. The flavors meld together beautifully as it sits, and the texture stays perfectly fluffy.

Just give it a quick stir before serving if it’s been sitting for a while. I usually make mine the night before a party so I have one less thing to worry about on the day of!

Note: I don’t recommend freezing this dip since the whipped cream will separate and get watery when thawed. Trust me, I learned that one the hard way!

Recipe Notes & Baker’s Tips

The balance of sweetness in this recipe is chef’s kiss perfect. That kosher salt really is the unsung hero—it keeps the dip from being cloying and makes all those pumpkin spices sing. If you taste it and think it needs more sweetness, add a tablespoon of powdered sugar at a time until it’s just right for your palate.

Also, don’t stress if your dip looks a little loose right after mixing. It will firm up beautifully in the fridge! The pudding mix continues to work its magic as it chills.

Serving Suggestions

The dipping possibilities are ENDLESS! My personal favorites are:

• Apple slices (Granny Smith adds a nice tart contrast)
• Gingersnap cookies (the spice combo is unbeatable!)
• Pretzel rods (sweet and salty perfection)
• Graham crackers (classic pumpkin pie vibes)
• Nilla wafers (light and crispy)
• Cinnamon sugar pita chips
• Homemade pie crust chips (roll out store-bought pie dough, cut into triangles, sprinkle with cinnamon sugar, and bake!)

This dip is perfect for Thanksgiving appetizers, fall birthday parties, Halloween gatherings, or just because it’s Tuesday and you deserve something delicious! I also love serving it for dessert after a heavy meal since it’s lighter than actual pie but still satisfies that pumpkin craving.

How to Store Your Pumpkin Pie Dip

Store any leftovers (if you have them!) in an airtight container in the refrigerator for 2-3 days. The texture will stay wonderfully fluffy, though you might notice it firms up a bit more after the first day—totally normal!

Important: Do not freeze this dip. The whipped cream will separate and become watery when thawed, ruining that perfect fluffy texture we worked so hard to create.

Reheating: No reheating needed! This dip is meant to be served cold, straight from the fridge. Just give it a gentle stir if it’s been sitting for a while.

Allergy Information

Contains: Dairy (heavy cream, pudding mix may contain milk derivatives)

Gluten Status: The dip itself is naturally gluten-free if you use a gluten-free pudding mix, but always check labels to be sure. Serve with gluten-free crackers or apple slices for a completely gluten-free option.

Dairy-Free Option: You can try coconut cream in place of heavy cream and use dairy-free pudding mix, though I haven’t tested this version myself so the texture may vary.

Nut-Free: This recipe is naturally nut-free! Just ensure your serving crackers/cookies don’t contain nuts if serving to someone with allergies.

Questions I Get Asked A Lot

Can I use Cool Whip instead of heavy cream?

Absolutely! Use about 2 cups of thawed Cool Whip and skip the whipping step. Just fold the Cool Whip with the pudding mix, then add the pumpkin and spices. The texture will be a bit sweeter and airier, but still delicious!

My dip turned out runny—what happened?

This usually means the pudding mix didn’t have enough time to activate and thicken. Make sure you’re using INSTANT pudding (not regular cook-and-serve), and give your dip at least 15-20 minutes in the fridge to firm up. It will thicken as it chills!

How far in advance can I make this?

You can make this up to 2 days ahead! In fact, I think the flavors are even better after sitting overnight in the fridge. Just keep it covered tightly so it doesn’t absorb any fridge odors.

What if I don’t have pumpkin pie spice?

No problem! Make your own by mixing: 1½ teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves. Works like a charm!

💬 Tried this recipe? Leave a comment and rating below! I’d LOVE to hear how your Pumpkin Pie Dip turned out! Did you try any of the variations?