This ultra-creamy pumpkin dip is filled with pumpkin pie flavors and is perfect for dipping with apples and graham crackers. The best part? It's ready in 5 minutes using just 6 ingredients!
If you're looking for a healthier pumpkin dip that's made without cream cheese, pudding, or cool-whip, you've come to the right place!
This dip is made with plain Greek yogurt for a thick, smooth, and creamy texture and high protein appetizer.
- Made in 5 minutes with 6 wholesome ingredients
- Tastes just like pumpkin pie filling!
- Super smooth and creamy
- Great for parties served with apple slices, pretzels and graham crackers
What you'll need
- Pumpkin puree provides fluffiness and, of course, the pumpkin component of this dip. Pumpkin pie filling does not work here.
- Pumpkin pie spice and cinnamon are the two main spices. Pumpkin pie spice is made up of cloves, cinnamon, ginger, nutmeg, and allspice.
- Greek yogurt: Choose plain for a blank slate. Regular, non-Greek yogurt works but will yield a thinner dip. Vanilla yogurt will work too if you don't mind added sugars.
- Maple syrup for sweetness.
How to make this recipe
While pumpkin dip tastes just like pumpkin pie filling, it is thankfully much easier to make!
Simply combine all ingredients in a medium mixing bowl and whisk to combine until smooth.
Adjust maple syrup to taste. If you are using yogurt with sugar in it start with a smaller amount of maple syrup.
Serve chilled with sliced apples, graham crackers, and pretzels. Since this is a sweet dip it goes best with fruit and sweet crackers.
Expert tips and recipe FAQ
- I'll be honest, this pumpkin dip is actually great for breakfast. You can make a really good breakfast bowl by just eating half the recipe and adding diced up apple, pecans and pumpkin seeds.
- Toppings: Add chopped pecans or walnuts, pumpkin seeds, hemp seeds, etc. as a garnish and for extra nutrition.
- Leftover pumpkin puree can be used in pumpkin cinnamon rolls, baked pumpkin oatmeal, pumpkin smoothie, or even a pumpkin mug cake.
- Chill before serving: Let chill in the fridge for 1-2 hours before serving.
Yes, you can make the dip up to 24 hours in advance. Store covered in the fridge and stir before serving.
For best quality, keep leftovers refrigerated in a closed container for up to 3-4 days.
I have never tried freezing pumpkin pie dip because it gets eaten so quickly! My guess is that it would freeze well and could be thawed overnight in the fridge. I'll update the post if I get a chance to try freezing it.
Yes, you can substitute your favorite dairy-free yogurt one for one in place of Greek yogurt. If unable to find a plain yogurt, choose vanilla flavor and adjust the maple syrup to taste. Greek yogurt is thicker than most vegan yogurts, so the pumpkin dip texture will likely be on the thinner side.
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Creamy Pumpkin Pie Dip
- 1 cup plain Greek yogurt
- ½ cup pumpkin puree
- 1 tablespoon maple syrup adjust to taste
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- chopped pecans and pumpkin seeds for topping (optional)
- sliced apple and graham crackers for serving
- Combine Greek yogurt, pumpkin puree, maple syrup, vanilla extract, cinnamon and pumpkin pie spice in a medium mixing bowl. Whisk until well combined.
- Optional but recommended: Chill for 1-2 hours before serving. Serve topped with chopped pecans, pumpkin seeds and an extra sprinkle of cinnamon. Enjoy with apple slices and graham crackers.
- Make in advance: The dip can be made up to 24 hours in advance. Store covered in the fridge and stir before serving. Add any toppings just before serving.
- Leftovers: For best quality, keep leftovers refrigerated in a covered container for up to 3-4 days.
- Dairy-free option: This recipe can be made with an equal amount of your favorite dairy-free yogurt. The dip will likely be on the thinner side because Greek yogurt is usually thicker than dairy-free yogurt.