Pumpkin Pie Dip is perfect for dipping apples and graham crackers and is made in just a few minutes with only five simple ingredients! This easy pumpkin dip with Cool Whip is made with an entire can of pumpkin for tons of pumpkin flavor.
Be sure to check out our updated collection of Delicious Pumpkin Recipes!
Recipe Highlights
- Perfect for Parties: A great make-ahead recipe for Thanksgiving, Halloween, or any autumn celebration.
- Quick and Easy: Made in just 5 minutes with no baking required. Chill for a couple of hours, and it’s ready to serve.
- Five Simple Ingredients: Pumpkin, pudding mix, Cool Whip, pumpkin pie spice, and cinnamon—easy to find and inexpensive.
- Full Pumpkin Flavor: Uses a whole can of pumpkin for maximum flavor and a creamy consistency.
- Kid-Approved: Kids love dipping apples, bananas, or graham crackers into this sweet, fluffy pumpkin dip.
Ingredients in Pumpkin Pie Dip Recipe
- Pumpkin – You will need a 15-ounce can of pumpkin. Make sure to use regular pumpkin puree, NOT pumpkin pie filling. I always use a canned option, but you can use a homemade pumpkin puree if you prefer.
- Vanilla instant pudding mix – Make sure to use a large (5 oz) box of vanilla instant pudding mix. This provides tons of flavor and gives the dip the perfect consistency.
- Cool Whip – You will need a 16-ounce container of whipped topping. Make sure it is completely thawed before mixing with the other ingredients.
- Pumpkin pie spice – A half tablespoon of pumpkin pie spice adds the perfect blend of spices to the pumpkin layer. Pumpkin pie spice is a delicious blend of cinnamon, ginger, nutmeg, and cloves. Easy to make your own if you don’t have any, but this spice is an absolute staple at my house in the fall – it seems like I use it in almost every recipe I make.
- Cinnamon – There is already some cinnamon in the pumpkin pie spice, but a little extra cinnamon adds the perfect flavor to the dip.
Helpful Tips for Success
Full instructions for making the pumpkin pie dip recipe can be found on the recipe card below, but here are a few helpful tips.
- Serve creatively: Try dipping pretzels for a sweet-and-salty combo or spreading on pancakes or waffles.
- Chill before serving: This allows the dip to thicken and the flavors to blend.
- Customize the spices: Add extra nutmeg, ginger, or even a splash of vanilla extract to suit your taste.
- Homemade pumpkin pie spice: Mix 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and ¼ tsp cloves if you don’t have pre-mixed.
- Whisk by hand or mixer: Either method works—just be sure the mixture is fully combined before adding Cool Whip.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for 3–4 days.
- Freezer: Freezing isn’t recommended as the texture changes when thawed.
PUMPKIN PIE DIP RECIPE
Ingredients
- 15 oz can pumpkin
- 5 oz box vanilla instant pudding mix
- 16 oz Cool Whip
- ½ TBSP Pumpkin Pie Spice
- ½ TBSP cinnamon
Instructions
- Mix the vanilla pudding mix, pumpkin, pumpkin pie spice and cinnamon until well blended and then fold in the Cool Whip and mix until creamy and smooth.
- Chill for 2-3 hours before serving. I think that graham crackers taste the best with this dip, but apples are wonderful too. I'm sure just about anything would taste good dipped in this delicious dip!
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Nutrition
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FAQs
Can I make Pumpkin Pie Dip ahead of time?
Yes! It’s best chilled for a couple of hours, so making it the night before a party is perfect.
Can I use homemade whipped cream instead of Cool Whip?
Yes, but stabilize it with cream cheese or gelatin so it holds its shape when mixed with pumpkin.
What should I serve with Pumpkin Pie Dip?
Graham crackers, vanilla wafers, apples, bananas, pretzels, or even cookies are all great options.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling already has sugar and spices added and will change the flavor and texture.
How long does Pumpkin Pie Dip last?
Stored in the fridge, it stays fresh for up to 4 days.
TRY MORE EASY PUMPKIN RECIPES HERE:
- Easy Pumpkin Pretzels are festive orange chocolate–covered pretzels shaped like little pumpkins, making them perfect for fall parties.
- Dipped in white chocolate and filled with pumpkin, cream cheese, and warm spices, Pumpkin Pie Oreo Balls are an irresistible no-bake treat.
- Easy Pumpkin Mousse is a creamy no-bake dessert made with just five ingredients, and it’s extra tasty topped with crunchy gingersnaps.
- With pumpkin, cinnamon chips, and marshmallow creme, Easy Pumpkin Fudge delivers a rich, sweet flavor that’s perfect for autumn candy lovers.
This Pumpkin Pie Dip recipe is creamy, spiced, and so easy to make that it just might become your go-to fall dessert! Grab some apples or graham crackers and dig into this seasonal favorite.
Dawn says
This recipe is a staple of ours during the fall season. Last year I found pumpkin spice jello pudding mix… umm yummm!! Extra pumpkin-y 😉
carolyn says
I wonder if this could be put in a graham cracker crust and turned into ice box pie.
Jessica says
I think that would be a great idea! You might want to add a bit of unflavored gelatin (maybe 1 tsp dissolved in a small amount of warm water, then stirred into the remaining ingredients) so that it will help up better. Let us know how it goes!!
Elizabeth Phaneuf says
I have also used nilla wafers as a side to dip and they were quite good. Using the pumpkin spice instant pudding really steps it up a notch imo.
Jessica says
I was wondering if I could use fat free sugar free pudding instead? Will that work?
Jessica says
Of course!
Shannon says
can this be prepped the day before?
Nellie says
Absolutely! This dip is good for at least 3-4 days in the refrigerator.
LaBrilia Denson says
Do you make the pudding with milk first or do you add the dry pudding mix? I made the pudding with 2 cups of cold milk and it was good still
Nellie says
I’m glad it worked with the milk, but the recipe doesn’t require that. You can just add the dry mix straight to the recipe!
Sara Campbell says
Will the cook and serve pudding mix work? I accidentally grabbed that.
Jessica says
Yes, it will be just fine!!
Patti says
Do you use pumpkin puree or pumpkin pie filling?
Jessica says
You’ll use pumpkin puree! : ) Enjoy!
Shannon says
I use pumpkin from a pumpkin instead of a can. I like it when recipes also give the amount in cups or such as well as the can size. Since a 29 oz can is 3 1/2 cups, I suppose this calls for a slightly generous 1 3/4 cups
Dianna Perryman says
So you mix the pudding frist with milk and I can’t find a 5 oz box of pudding
Jessica says
No, you don’t use any milk in this recipe. Just use the dry pudding mix- you can use the 3.4 oz box just fine. Mix the vanilla pudding mix, pumpkin, pumpkin pie spice and cinnamon until well blended and then fold in the Cool Whip and mix until creamy and smooth. Chill for 2-3 hours before serving.
Marilee says
I can hardly wait to try this. I’m going to make it Keto friendly so I can eat it as well.
Thanks for the recipe!
Alison says
Enjoy!
Abby says
Can I prepare this a day in advance?
Jessica says
You absolutely can!
Jil says
Could it be made with cheesecake pudding or do you think that would make it too sweet?
Jessica says
I actually think that’d taste great!
Rose says
I made this and it was Delicious! And so easy to make!
Jessica says
So glad to hear Rose!
Bonnie says
I made this for a ladies meeting .. it taste divine so fluffy . I’m serving it with ginger snaps and graham crackers . Thanks for an easy dip ..followed the recipe..
Jessica says
So glad to hear you enjoyed it Bonnie!