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Pumpkin Pie Dip

5 from 7 votes
Time: 15 minutes
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Say hello to pumpkin season with this Pumpkin Pie Dip! It is a delicious combination of creamy no bake cheesecake, yummy pumpkin pie filling, and whipped cream topped with cinnamon.

In minutes you will have the perfect snack or dish to pass. Serve it with pie crust chips or your favorite dippers.

If you love this, you will really love my Pecan Pie Dip, Chocolate Peanut Butter Pie Dip, Caramel Apple Pie Dip, Cranberry Pie Dip, and my Pie Crust Cookie Chips!

Dip scooped out of baking dish to reveal layers of Pumpkin Pie Dip with pie crust cookies in the shape of leaves around it.

Why You’ll LOVE This Pumpkin Pie Dip Recipe

  1. Everything you love about Pumpkin Pie: pumpkin filling and whipped cream, WITHOUT the stress of making pie. It is no bake, crustless, and takes significantly less time. Make my Pie Crust Cookie Chips to make up for the crustless part.
  2. Tastes better than other pumpkin pie dips! Hear me out, the 3 layers in this dip gives so much more pumpkin flavor than the ones where everything is mixed together into 1 dip.
  3. Only 5 simple ingredients needed- cream cheese, whipped cream, powdered sugar, pumpkin pie filling, and ground cinnamon… 6 if you include the sprinkles.
  4. It can be made ahead of time (I actually think it tastes better the next day). This makes it the perfect, stress free dish to serve during the holidays, or take with you to a party.

Let’s Make It! Watch This 30 Second Video:

Ingredients for Pumpkin Pie Dip

This is not your average Pumpkin Pie Dip, there are three layers of deliciousness to this recipe: no bake cheesecake bottom, pumpkin pie filling, whipped cream topping with a dusting of ground cinnamon.

  • Cream Cheese: I recommend full fat cream cheese for this recipe. Also, make sure you bring it to room temperature prior to mixing up your dip or you will get large lumps in your cheesecake.
  • Cool Whip: You can also make homemade whipped cream, whichever you prefer.
  • Powdered Sugar: This gives the dip stability and a subtle sweetness.
  • Pumpkin Pie Filling: I used canned filling because it is not only easier, but it comes pre spiced and sweetened. I do give you a recipe for transforming a pumpkin puree into pumpkin pie filling in the recipe card and below.
  • Ground Cinnamon: This amps up the spice and is dusted on top of the whipped cream layer. I like this one.
  • Festive Sprinkles (optional): I use a blend of brown, orange, and yellow that is perfect for fall.
Ingredients. Cream cheese, whipped cream or cool whip, powdered sugar, pumpkin pie filling, ground cinnamon, and sprinkles.

Homemade Pumpkin Pie Filling from Pumpkin Puree

If all you have is pumpkin puree, I got you covered! Just combine the ingredients below… it is that easy.

  • 2 cups of pumpkin puree (or 1- 15 ounce can)
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

How To Make Pumpkin Pie Dip

This is a short summary, the recipe card below will have detailed instructions.

1. Whip together your No Bake Cheesecake (cream cheese, part of the whipped cream, and powdered sugar) using a stand mixer or hand mixer.

2. Construct the Pumpkin Pie Dip in a serving dish: no bake cheesecake and pumpkin pie filling.

3. Construct the Pumpkin Pie Dip in a serving dish: the remaining whipped cream, ground cinnamon, and sprinkles (if you want).

4. Refrigerate for AT LEAST 30 minutes. This not only helps the flavors to deepen and further develop, but it tastes even better. I recommend chilling overnight for the best flavor.

5. Serve with dippers of your choice (examples in the next section).

Storing Information

Any leftover Pumpkin Pie Dip should be stored in an airtight container and in the refrigerator. It will last up to 4 days. I do not recommend freezing this dip because once it is thawed the texture is unpleasant.

What Dippers to Serve With Pumpkin Pie Dip

You have a lot of options, but here are my favorites:

Hand holding a pie crust chip with a large scoop of Pumpkin Pie Dip.

Frequently Asked Questions (FAQ’s)

Can Pumpkin Pie Dip be made ahead of time?

Yes (that is what I prefer to do) and 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.

Why is my no bake cheesecake chunky?

Your cream cheese was most likely too cold which kept it from incorporating well with the other ingredients. It may also be because you did not whip the mixture well enough or for long enough.

How many does this Pumpkin Pie Dip serve?

This recipe makes 2 cups of dip which will feed 8 to 10 people (1/4 cup serving). Doubling it will feed 16 to 20 people and tripling it 24 to 28. I recommend spreading this dip in a large, shallow dish. This makes it easier for party guests to serve themselves and they get all the layers this way.

Pumpkin Pie Dip in an antique serving dish with pie crust chips and broked sugar cones for dippers.

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Enjoy Entirely, Elizabeth
Dip scooped out of baking dish to reveal layers of Pumpkin Pie Dip.

Pumpkin Pie Dip

Elizabeth Swoish
This recipe is everything you love about Pumpkin Pie without the hassle of making pie. It is layers of creamy cheesecake, pumpkin pie filling, served with crunchy pie crust chips! Best part, it is only 5 ingredients!
5 from 7 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Dessert, Snack
Servings 8
Calories 232 kcal



  • 8 ounces cream cheese - softened
  • 8 ounces whipped cream - cool whip or homemade, divided
  • 1 cup powdered sugar
  • 15 ounces pumpkin pie filling - I use Libby's
  • 2 teaspoons ground cinnamon
  • festive sprinkles - autumn/fall mix


  • In a medium sized bowl whip together the softened cream cheese, 4 ounces of whipped cream, and powdered sugar.
  • Into a serving dish, spread out the cream cheese mixture.
  • Top with pumpkin pie filling and then remaining whipped cream.
  • Sprinkle ground cinnamon and sprinkles over the top and refrigerate for at least 30 minutes before serving.



Storing Information:

  • Refrigerated in an airtight container for up to 4 days.
  • I do not recommend freezing this Pumpkin Pie Dip.

What To Serve With Pumpkin Pie Dip:

Serving For A Party:

  • This recipe makes 2 cups of dip which will feed 8 to 10 people (1/4 cup serving). Doubling it will feed 16 to 20 people and tripling it 24 to 28.
  • I recommend spreading this dip in a large, shallow dish. This makes it easier for party guests to serve themselves and they get all the layers this way.

Homemade Pumpkin Pie Filling Recipe:

Just combine 2 cups of pumpkin puree (or 1- 15 ounce can), 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on October 18th, 2022
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

9 thoughts on “Pumpkin Pie Dip”

  1. 5 stars
    I love that this gave me an excuse to eat pumpkin pie without having to make a crust. Will definitely be making thsi easy dip again! Thanks

  2. 5 stars
    We are hooked! My daughter and I are the only ones in the house that like pumpkin pie, so it has never made sense to buy a whole pie just for the two of us. Made a half batch of this and it satisfied our craving to no end!

  3. 5 stars
    This recipe is SO easy and SO delicious! I am not a big pumpkin pie fan, but this dip has me hooked! It is the perfect balance of sweet and savory, and it is so addicting! I cannot get enough of it!


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