Quick Pumpkin Pie Dip Recipe
It's that pumpkin spice time of year once again (As if anyone had to tell you!), and if you're reading this, then it's a pretty safe bet that you're a fan. Since we are as well, it was shocking, not to mention mildly disheartening, to learn that, rather paradoxically, not all pumpkin spice fans enjoy their flavor of choice when it is served up as it was originally intended — which is to say, in pumpkin pie, which really got the whole thing pumpkin pie spice love going in the first place. In fact, recipe developer and wellness coach Miriam Hahn of YouCare-SelfCare has noticed that while "everyone likes to have pumpkin-flavored goodies in the fall when they start popping up everywhere," the fact remains that not everyone feels as passionate about pumpkin pie. In fact, some don't care for it at all, Hahn has noticed.
Of course, that's what Hahn had in mind as she developed this recipe, which she calls "[a] take on pumpkin pie ... just to have something fun and different with the same fall flavors." It's "perfect to go on a dessert table, fun for an afterschool snack or when your kids have friends over, fun for book club or with a mid morning or mid afternoon cup of coffee," Hahn notes. And for pumpkin pie aficionados, "It is great to serve alongside pumpkin pie on Thanksgiving just to have another option for people."
Gather your ingredients for pumpkin pie dip
Hahn's recipe for pumpkin pie dip could not be simpler or healthier. It begins with one can (15 ounces) of pumpkin puree, "which is in the squash family," according to Hahn and "has lots of health benefits," including that it's "loaded with vitamin A ... [in addition to] potassium and iron."
To lend the dip a lighter, fresher flavor while also making it infinitely more dippable, Hahn's recipe calls for one tub (8 ounces) of non-dairy whipped topping. Hahn prefers coconut-based whipped topping, but the choice is entirely yours. While it's fine to freeze non-dairy whipped topping, you'll want it thawed when you start your prep.
In addition, you'll need one package (5 ounces) of vanilla instant pudding, which will lend a wonderful creaminess to your dip, ½ cup of caramel sauce, which lends undeniable decadence, according to Hahn, and 1 teaspoon of pumpkin pie spice, plus more for topping the dip when you serve it.
Stir together the pumpkin puree and the non-dairy whipped topping
Assuming that your non-dairy whipped topping is thawed, you can start mixing it with the pumpkin puree. Just open the can, and empty the contents into a bowl with the whipped topping, and use a silicone spatula to make sure you've transferred every last autumn-kissed morsel of goodness from the can into your bowl. Actually, that silicone spatula will come in handy for getting every bit of non-dairy whipped topping as well. Stir with a spoon or that spatula, but don't toss your tools into the sink just yet, as you will need them for the next step!
Stir the rest of the ingredients in
We said it was simple, and you're about to see just how simple we mean. To complete Hahn's recipe for pumpkin pie dip, empty the contents of the box of pudding mix into the bowl with the pumpkin puree and the non-dairy whipped topping. Then, add the caramel sauce (That silicone spatula will come in handy here, too!) and your teaspoon of pumpkin pie spice. Stir it all together until thoroughly combined and creamy.
And just in case you thought you had pumpkin pie spice, but didn't, Hahn says it's perfectly fine to substitute the actual ingredients of pumpkin pie spice, meaning, cinnamon, nutmeg, cloves, allspice and ginger. "You can just use ¼ teaspoon of each of those if you don't have pumpkin pie spice. Although it is handy to have this time of year," Hahn notes.
Serve your pumpkin pie dip, and don't forget the "dippers"
All that's left to do now is to transfer your dip into the bowl of a chip-and-dip setup. Or, simply use a nice clean bowl that can accommodate the 27 ounces of dip Hahn's recipe will produce. Then, sprinkle it with the additional pumpkin pie spice, and serve your pumpkin pie dip immediately with graham crackers and chilled sliced apples, as shown above. For the apples, Hahn recommends Honeycrisp, Fuji, and Granny Smith, and she recommends chilling them before serving with this dip for the best flavor and texture.
For a fun spin on your classic pumpkin pie, Hahn notes, "You could definitely add this dip to a graham cracker pie shell and freeze it. I think that would be a great twist on pumpkin pie ... lighter and creamier, yet icy from being frozen." And for a "really cute" pumpkin parfait, you could "layer crumbled graham crackers with the dip ... and then top with more whipped topping. Or you could even use granola in place of the graham crackers." But Hahn also points out, "It would be cute to use this dip to fill the mini phyllo dough shells. I would just thaw the shells and fill with the dip. That would be nice if you are trying to do easy plated finger food."
In any event, Hahn's pumpkin dip recipe is not only chock-full of pumpkin spice, but it also inspires lots of creative options. Enjoy!
- 1 can (15 ounces) pumpkin puree
- 1 tub (8 ounces) dairy-free whipped topping, thawed
- 1 (5-ounce) package vanilla instant pudding
- ½ cup caramel sauce
- 1 teaspoon pumpkin pie spice + more for topping
- graham crackers, separated into individual cookie lengths, for dipping
- apples, chilled and sliced, for dipping
- Stir together the pumpkin puree and the whipped topping.
- Add the pudding mix and the pumpkin pie spice. Stir to combine completely.
- Top with additional pumpkin pie spice.
- Serve immediately with chilled sliced apples and graham crackers.
| Calories per Serving | 210 |
| Total Fat | 6.6 g |
| Saturated Fat | 4.1 g |
| Trans Fat | 0.0 |
| Cholesterol | 21.8 mg |
| Total Carbohydrates | 38.0 g |
| Dietary Fiber | 1.8 g |
| Total Sugars | 20.5 g |
| Sodium | 331.9 mg |
| Protein | 1.8 g |
