Pumpkin Pie Dip is for the days when you want all that pumpkin pie flavor, but baking an actual pie is doing entirely too much. It’s smooth, creamy, perfectly spiced, and made with just 4 simple ingredients. I’ve spent over a decade creating easy recipes people can actually make at home, and this is exactly the kind of no-bake dessert I love for fall. Whisk it together, let it chill, and bring out the cookies because that’s really all we’re doing here.
Pumpkin Pie Dip Ingredients
- Vanilla Pudding
- Milk
- 100% Pure Pumpkin (not pumpkin pie filling)
- Pumpkin Pie Spice
How to Make Pumpkin Pie Dip
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prepare the Pudding. Add the instant vanilla pudding mix and cold milk to a large mixing bowl. Whisk for about 2 minutes, or until the mixture is smooth and begins to thicken.
- Add the Pumpkin and Pumpkin Pie Spice. Add the pumpkin puree and pumpkin pie spice to the pudding mixture. Stir or whisk until fully combined and smooth.
- Chill. Cover and refrigerate the dip for at least 30 minutes to allow it to thicken and the flavors to come together.
- Serve. Stir the dip before serving. Serve chilled with gingersnaps, graham crackers, vanilla wafers, apple slices, or your favorite cookies.
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Pumpkin Pie Dip Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 3.4 oz instant vanilla pudding
- 2 cups cold milk I use whole milk. Plant-based milks may not set as firmly with instant pudding.
- 15 oz 100% pure pumpkin 1 can; not pumpkin pie filling
- 1-2 teaspoons pumpkin pie spice I use 1 ½ teaspoons.
- Sugar or Sweetener Optional if you like it really sweet. Add to taste.
Instructions
- Add the instant vanilla pudding mix and cold milk to a large mixing bowl. Whisk for about 2 minutes, or until the mixture is smooth and begins to thicken.
- Add the pumpkin puree and pumpkin pie spice to the pudding mixture. Stir or whisk until fully combined and smooth.
- Cover and refrigerate the dip for at least 30 minutes to allow it to thicken and the flavors to come together.
- Stir the dip before serving. Serve chilled with gingersnaps, graham crackers, vanilla wafers, apple slices, or your favorite cookies.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Yes. This is a great make-ahead dessert because chilling gives the pudding time to fully set and lets the pumpkin and spices come together. Make it a day in advance and keep it covered in the refrigerator until you’re ready to serve.
Store it tightly covered in the refrigerator for 3-4 days. Give it a good stir before serving if you notice any separation.
I don’t recommend it. 100% pure pumpkin is what you want here. Pumpkin pie filling already contains sugar and spices, which can make the dip overly sweet and throw off the flavor.
Make sure you’re using instant pudding mix and cold milk. The pudding needs cold milk to thicken properly. Also, give the finished dip at least 30 minutes in the refrigerator to set before serving.
Yes, but the texture can change. I use whole milk because it makes the dip rich and creamy. Lower-fat milk will work, but the dip may be a little thinner. Some plant-based milks may not set as firmly with instant pudding.
I recommend it. You can eat it right away, but chilling for at least 30 minutes gives it a thicker, creamier texture and better flavor.
Absolutely. Fold in whipped topping if you want a lighter, fluffier pumpkin dip. Just know that it will change the texture from the thick, pudding-style version of this recipe.
I wouldn’t. Pudding-based dips can separate and become watery or grainy once thawed. This one is best made fresh and stored in the refrigerator.
What to Serve With Pumpkin Pie Dip
- Gingersnaps
- Graham Cracker
- Nila Wafers
- Shortbread Cookies
- Pretzels
- Apple Slices
More Pumpkin Recipes
Pumpkin Soup with Canned Pumpkin
Pumpkin Baked Oatmeal
Pumpkin Chicken Chili
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