This creamy pumpkin dip recipe can be made three ways: dairy-free, guilt-free or indulgent with a candied pecan topping. There’s a version for every occasion!
This pumpkin dip recipe is sweet and creamy and tastes like cheesecake. I mainly experimented with various types of cream cheese and sugar. Thank goodness it’s easy to whip up this dip. All you have to do is mix together softened cream cheese (or a vegan substitute,) confectioners sugar, pumpkin, vanilla and cinnamon. Read on for details about how I ate made this pumpkin dip recipe many, many times. 🙂
Pumpkin Dip Recipe Variations
For the dairy-free version, use a vegan substitute for the cream cheese. (Check out our Allergy Friendly Food Products guide if you need some product suggestions.) We were very, very pleased with the taste. 🙂
For the healthier version, use 1/3 less fat cream cheese and serve it with apple slices, grapes or low-fat graham crackers. I made a batch with a Stevia blend, but was not thrilled with the result…stay tuned, the experimentation continues! The good news: using powdered sugar instead of granulated sugar saved a few calories. I estimate that a 1/4 cup of this dip is about 2 WW points. I could have stopped right here. I looove this version of the dip. But, I needed a fancier version for parties and such…
For the decadent version, make a batch of candied pecans and drizzle them on top. Use full-fat cream cheese if you want too. Indulgent about sums up this version. You won’t be disappointed.
Calling all pumpkin dip fans! What’s your favorite version? What are your favorite dippers?
- 8 ounce package of cream cheese softened (1/3 less fat, vegan substitute or full fat)
- 1 cup confectioners sugar
- 15 ounce can pumpkin puree 3 1/2 cups, if using fresh
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 cup pecan halves
- 1 Tablespoon butter
- 1 Tablespoon maple syrup
- 1 Tablespoon brown sugar packed
- Apple slices
- Grapes
- Graham crackers
- Animal crackers
- Vanilla wafers
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Using beaters, mix all of the ingredients together.
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Store dip in the refrigerator until ready to serve.
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Top with candied pecans, if using.
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Serve with apple slices, grapes, graham crackers, animal crackers or vanilla wafers.
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Preheat oven to 350 degrees F.
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Melt butter in a sauce pan over medium heat.
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Add maple syrup and brown sugar and stir to combine.
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Add pecans and stir to coat.
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Spread pecans on a baking sheet lined with parchment paper.
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Bake pecans for 5-6 minutes or until golden brown and fragrant.
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Cool completely and then coarsely chop.
Enjoy!
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Hello! We’re sharing easy and healthy recipes the whole family will love! Why am I called the Dinner-Mom?
What a great idea. I love having dip ideas.
Oh wow – this looks insanely creamy! I just could not share this one!
I really wish I had this!!
Thank you for the healthier version. That means I can eat twice the amount, right? 🙂 I know that’s what I’d be tempted to do.
Love all the options!!! Sounds like a great dip!
I love pumpkin dip – yum!!
Mmmm, I am ready to dip away!
I love that dips are so versatile nowadays. It’s a good thing. Pumpkin dip with options, you are a genius.
I love the way the dip looks! So creamy! I give this two thumbs up!
Oh Pumpkin dip, how lovely!! I can think of a ton of stuff I want to dip in this goodness! I’d love to try all three – and probably will!! I love that you offer a “guilt free” version 🙂
I need to make this dip for the holidays – yum!
This is fantastic! so simple and you bring so much to the readers by presenting a decadent and a healthier version. Awesome!