Maple Pumpkin Fruit Dip

A Yummy Fall Snack or Dessert

• Classic Fall Fruit Dip WITH A TWIST- We all love pumpkin in the fall, but add maple to the pumpkin pie spice and you have an even more delicious dip. The flavors are so addicting!
• Easy to Make- This Maple Pumpkin Fruit Dip whips together in about 5 minutes. No need to turn on the oven to enjoy your favorite fall flavors.
• This Dip Can Be Made Ahead of Time- Because it lasts in the refrigerator around 5 days, this means it can be made 3 days ahead of time. This is a great option for serving at parties, for football watch parties, or adding as a part of weekly meal prep.

Maple Pumpkin Fruit Dip Ingredients

This easy Maple Pumpkin Fruit Dip is 5 simple ingredients. Below are a few notes and potential substitutions for each ingredient.

• Cream Cheese: Make sure it is softened to room temperature or your dip will have lumps in it. Also, full fat cream cheese is the best option reduced fat gives the dip an unpleasant taste. You can use Greek yogurt for a lighter fruit dip.
• Pumpkin Puree: Make sure you don’t accidentally buy pumpkin pie filling (it is too sweet), we want 100% canned pumpkin puree.
• Powdered Sugar: Helps to give our dip some sweetness and body.
• Maple Syrup: I recommend using dark maple syrup because it has the strongest maple flavor.
• Pumpkin Pie Spice: Gives the dip pumpkin spice flavor. Feel free to sub this out for just cinnamon or a combination of your favorite fall spices.
• OPTIONAL Maple Extract: This really heightens the maple flavor without adding too much liquid maple syrup to the dip. Since it is not a common pantry staple, I have made it an optional ingredient.

EQUIPMENT NEEDED: To whip together this dip you can use a whisk, hand mixer, or stand mixer with the whisk attachment. I also use my silicone spatula to scrape down the bowl as necessary.

How To Make Maple Pumpkin Fruit Dip

Here’s a quick overview of how to make this fall fruit dip. The recipe card below will have complete details and instruction.

1. Beat together softened cream cheese, powdered sugar, pumpkin puree, maple syrup, and pumpkin pie spice until smooth and well incorporated.

2. Refrigerate in an airtight container to firm up and build in flavor. I recommend overnight but you can always enjoy it immediately.

3. Serve with all your favorite fruits, crackers, cookies, and other dippers (recommendations below)!

Storing Information

Any leftover Maple Pumpkin Fruit Dip should be stored in an airtight container and in the refrigerator. It will last up to 5 days. I do not recommend freezing this dip because once thawed, it is an odd texture.

Fun Dipping Ideas

Think fall when you are deciding on dippers. Anything that goes with maple or pumpkin will be a great choice. Here are a few of my favorites:

• Pie Crust Cookies (Pie Crust Chips)
• fruits like apples, red grapes, pears, strawberries
• vanilla wafer cookies, Biscoff cookies, shortbread, or other cookies
• graham crackers
• marshmallows
• broken sugar cones
• apple chips, or even sweet potato chips
• pretzels
• … or grab a spoon and dig in!

4 Tips for the BEST Maple Pumpkin Fruit Dip

1. Make it a fluffier Maple Pumpkin Fruit Dip. All you need to do is gently fold in 4 ounces (half a tub) of Cool Whip or homemade whipped cream. This makes it airy, fluffy, and even more delicious!

2. Use maple extract. Along with dark maple syrup, adding a touch of maple extract will amp it up for a distinct maple flavor.

3. Chill your fruit dip ahead of time. This will not only amplify the flavors and make it taste better, but it is also a great way to prep for parties and even lunches. It can be made 1 to 2 days before you plan on serving it. Make sure you store it covered and in an airtight container in the refrigerator.

4. Lighten it up in the calories department. Swapping cream cheese for full fat plain Greek yogurt not only cuts calories and fat, but adds a good amount of protein. Using Greek yogurt will make the dip tangier and more thin in it’s consistency too.

Ideas for Leftover Pumpkin Puree

There is nothing worse than having a can of random pumpkin in the refrigerator. Here are a few ways you can use it up:

• Pumpkin Pasta Bake uses 1.5 cups of pumpkin puree.
• Marshmallow Pumpkin Milkshake uses 4 tablespoons of puree.
• Pumpkin Brownies uses 1 cup of pumpkin puree.
• I also love this easy Pumpkin Bread from my friend Susannah.

More Sweet Dip Recipes You Might Enjoy:

• Chocolate Peanut Butter Pie Dip
• Pecan Pie Dip
• Caramel Apple Pie Dip
• Cake Batter Dip
• Cranberry Pie Dip
• Gingerbread Pie Dip