I've written a lot lately about how pumpkin is a late-season mainstay in Amish kitchens. Homegrown pumpkin pulp finds its way into all sorts of sweet and savory autumn recipes, capped off by that Thanksgiving must: pumpkin pie. And who doesn't like pumpkin pie? Still, a heavy ol' piece of pumpkin pie isn't always appealing when you're already grazing through a gathering. That is where a dish like this "pumpkin pie dip" is so appealing.

You get the flavor punch of pumpkin pie without the heavy crust. You can dip an animal cracker, apple slice, or ginger snap into this fluffy dip and get a taste of pumpkin pie without eating a whole slice. The original recipe called for pumpkin pie spice, but we replaced it with a blend of nutmeg and cinnamon. Some people call this recipe "pumpkin cream cheese dip" because it has the wonderful flavors of both.
November is usually pumpkin's swan song both in Amish and non-Amish homes. By the time the last pieces of pumpkin pie are consumed on Thanksgiving, that's usually hit for another year. Occasionally, you'll see pumpkin pie served for Christmas, but by the end of November, people have had their fill of pumpkin breads, rolls, cookies, pie, and dip.
The original recipe doesn't call for it, but I think a teaspoon vanilla extract would be a nice addition. There is no baking with this recipe, no eggs or yolks to deal with, no flour, no dough, so you just get a nice fluffy dessert. Yes, it has a few calories,an about zero protein, but well worth it! You'll want to make this recipe and share it on Facebook and Instagram for sure!
🎃 Pumpkin Pie Dip
- 1 (8 ounce) package cream cheese, softened
- 1 cup pumpkin puree
- ½ cup confectioners' sugar
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®)
📋 Instructions
- Beat cream cheese in a bowl with an electric mixer until smooth
- mix in pumpkin puree until smooth.
- Stir confectioners' sugar and spices into mixture until evenly mixed
- fold in whipped topping.
- Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours
🎃 Amish Recipes Using Pumpkin
Pumpkin is a versatile Amish favorite this time of year, found in all sorts of dishes!
A classic, crunch, that is so good!
Pumpkin Pie Squares
A nice twist on an old favorite!
Delicious! This is a cake you can pretty much eat anytime between October and Christmas. Or, heck, who says you can't enjoy pumpkin in April or May?
Homemade Pumpkin Fritters With Whipped Cream
For breakfast, supper, or anytime you want a pumpkin-infused meal!
🖨️ Full Recipe
Amish Pumpkin Pie Dip
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 cup pumpkin puree
- ½ cup confectioners' sugar
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®)
Instructions
- Beat cream cheese ina bowl with an electric mixer until smooth
- mix in pumpkin pureeuntil smooth.
- Stir confectioners sugar and spices into mixture until evenly mixed
- fold in whipped topping.
- Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours
Peggy Walters
I have a question about the Homemade Pumpkin Pie Dip. I love everything "pumpkin" so was delighted to see yet another way to use pumpkin puree. The last 2 ingredients puzzle me. First, can you use an aerosol can of real whipped cream or make your own whipped cream from whipping cream? And secondly, It says "Cool Whip Whipped Topping Regular" is this besides the 8 oz container of frozen whipped topping. It doesn't specify and it doesn't say how much to use. Please clarify for me. thank you
Kevin
Peggy, sorry for the delay in responding, I did correct/clarify the recipe! - Kevin
Janet
I've made a VERY similar dip and you MUST use ginger snaps for dippers....it just makes
it all too delicious.
Kevin
Yum to the gingersnaps!