Creamy Pumpkin Pie Dip
This Creamy Pumpkin Pie Dip is everything you love about pumpkin pie, minus the fuss of rolling out a full crust and baking a pie from scratch. Creamy pumpkin and cinnamon swirl together in this dip, and every single scoop comes loaded onto a warm, cinnamon-sugar dusted pie crust chip that shatters just right when you bite in.
It’s ready in about 15 minutes total, which makes it an easy addition to a Friendsgiving spread or a last-minute fall get-together. The dip itself is rich, spiced just right, and endlessly scoopable, while the homemade pie chips add a fun, crunchy contrast that store-bought dippers just can’t match. It’s the kind of dessert that feels a little bit fancy without asking much of you, and it always disappears fast at a party.
Helpful Tips
- Soften your cream cheese fully: Cold cream cheese will leave lumps in your dip no matter how long you beat it, so let it sit out at room temperature for about 30 minutes before you start mixing.
- Don’t skip the chill time: Popping the dip in the fridge while the chips bake helps the flavors meld together and gives it a firmer, more scoopable texture.
- Cut your chips evenly: Whether you use a cookie cutter or a pizza cutter, keeping the pieces roughly the same size means they’ll all bake at the same rate and come out golden brown together instead of some burning while others are still pale.
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Creamy Pumpkin Pie Dip
Ingredients
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1/2 cup pumpkin puree
- 1/4 cup sour cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground ginger
For the dippers:
- 1 refrigerated pie crust
- 1 tablespoon milk
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- In a bowl with a hand mixer, or in a stand mixer, beat the cream cheese and confectioners’ sugar on medium until smooth, 2-3 minutes. Add in pumpkin puree, sour cream, and spices and continue to beat until well blended, about 1 minute.
- Transfer dip to a bowl and refrigerate until ready to serve.
- Preheat the oven to 350°F(175°C).
- Spread the pie crust out on a cutting board. Brush all over with milk. Sprinkle on half of the cinnamon sugar. Use a cookie cutter or pizza cutter to cut the dough into chips, whatever size and shape you like. Place them, spaced out, on a large cookie sheet. Bake for 10 minutes or until golden brown.
- Serve the dip with the pie chips.
