This Pumpkin Pie Dip takes everything you love about pumpkin pie and turns it into an easy, shareable appetizer that comes together in minutes. This dip is rich and perfectly spiced, striking a balance between the tangy cream cheese and warm pumpkin pie spice.
Instead of fussing with a full pie crust and filling, you get all that same cozy flavor in a fraction of the time and effort. It is a fantastic make-ahead option for fall gatherings, since the dip can chill in the fridge while you handle everything else on your menu. Plus, the homemade cinnamon sugar pie crust chips are so much more fun to eat than a plain cracker, and they steal the show every time.
Helpful Tips
- Soften the cream cheese first: Letting your cream cheese come fully to room temperature before mixing prevents lumps and gives you that smooth, scoopable texture you want in a dip.
- Cut the chips uniformly: Using a pizza cutter or cookie cutter to make evenly sized pieces helps them bake at the same rate, so you avoid some chips burning while others are still pale.
- Make the dip a day ahead: The flavors actually deepen and meld the longer it chills, so feel free to mix it up the day before your gathering and just bake the chips fresh before serving.
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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.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.