This luscious fruit dip is a happy medium between sweet maple, earthy pumpkin, and tangy cream cheese. It is always gone so fast and even the pumpkin haters love it!

Maple Pumpkin Fruit Dip

Fruit and dip trays go over so well around the holidays in our family. My personal opinion is we think we are being healthy when we have some raw fruits and veggies on our plates. Joke is on us because the dip cancels out any good choice we made. But indulging is good in moderation!

By the way this is a super fun activity to do with the kids.

Craving more fall flavors? Check out my Marshmallow Pumpkin Milkshake and Cardamom Spiced Coffee Cake Muffins!

Dipping apple in Maple Pumpkin Fruit Dip

Ingredients For The Dip

  1. Cream cheese – Make sure it is at room temperature so it whips up properly.
  2. Pumpkin puree – Make sure you don’t accidentally buy pumpkin pie filling, we want unsalted pumpkin puree.
  3. Plain Greek yogurt – This can be subbed out for sour cream.
  4. Powdered sugar – Helps to give our dip some sweetness and body.
  5. Maple syrup – The maple syrup taste we need! Don’t add too much it will make your dip very liquidy.
  6. Maple extract – Heightens the maple flavor without adding too much liquid to the dip.
  7. Pumpkin pie spice – Rounds out the flavors. Can be subbed out for cinnamon.
Ingredients for dip

Just Whisk, It’s That Easy

In a medium sized bowl whisk together your cream cheese, pumpkin, yogurt, and powdered sugar. Add the maple syrup, extract, pumpkin pie spice, and whisk again. You will want to whisk well enough so it is a light and fluffy dip.

The secret to this dip is allowing it to refrigerate overnight. This not only allows for flavor development, but it also thickens the dip. So cover it with some plastic wrap and forget about it until tomorrow.

TIP: If you are looking for a fluffier textured dip, fold in a cup of whipped cream.

Shot of dip and dippers

What to Serve With the Dip

I like to serve this dip with apples, pears, and red grapes. It also tastes great with vanilla wafers and graham crackers. You could also pair this dip with Biscoff cookies, marshmallows, strawberries, the possibilities are endless.

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Enjoy Entirely, Elizabeth
Overhead shot of Maple Pumpkin Fruit Dip and dippers

Maple Pumpkin Fruit Dip

This luscious fruit dip is a happy medium between sweet maple, earthy pumpkin, and tangy cream cheese. It is always gone so fast and even the pumpkin haters love it!
5 from 3 votes
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, Dessert, Snack
Cuisine American
Servings 6 servings
Calories 104 kcal


  • 1 block cream cheese; room temperature
  • ¾ cup pumpkin puree
  • ¼ cup Greek yogurt; plain
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon maple extract
  • 1 teaspoon pumpkin pie spice

OPTIONAL Ingredient For Fluffier Dip

  • 1 cup whipped cream


  • In a medium sized bowl whip together the cream cheese, pumpkin puree, Greek yogurt, and powdered sugar until light and fluffy.
  • Add the maple syrup, maple extract, pumpkin pie spice and whip until combined.
  • Cover the dip and place in the refrigerator overnight to allow the flavors to develop.
  • Serve the next day with fruits and cookies of your choice.

OPTIONAL Ingredient For Fluffier Dip

  • For a fluffier mousse textured dip, gently fold in 1 cup of whipped cream. Cover and refrigerate as described above.



Storing Information:
  • Covered in the refrigerator for up to 5 days. Be sure to whip and mix together prior to eating.

If you make my Maple Pumpkin Fruit Dip, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!