Maple Pumpkin Pie Dip
by Katie Webster
September 24, 2015 (updated 9/20/22) Jump To Recipe
This maple pumpkin pie dip is a delicious and super easy snack that kids love! It is made with cream cheese, canned pumpkin, maple syrup and a little spice. Serve it with apples or gingersnaps.
Table of contents
Why We Love This Pumpkin Pie Dip
As a recipe developer and food blogger, it never fails to totally bowl me over when I go to a party or to someone’s house and they serve me one of my own recipes. What a giant compliment!
This Maple Pumpkin Pie Dip is one of those recipes where that’s happened more than once. One time I served it at a party and my friend arrived with a batch she had made to share as well! That was a first.
I shared it on the blog here back in 2010 and it is another one of the recipes I have myself made more times than I could possibly count. I started making it back in my personal chef days for a family with three kids. They asked for it repeatedly.
Now more than 10 years later, my own kids ask for it all the time. They even ask to bring a batch to school for their special birthday snack. (That’s right–no cupcakes, classmates. Sorry! So proud.) I even have demoed it for my daughter’s class with the cooking cart.
K, so you get it. It is just one of those recipes that once you’ve made it, and you know how easy it is to make and how great it is, it becomes one of those go-to again and again recipes. Both kids and grown-ups love it.
It’s head-slappingly easy. You can pretty much make it anywhere as long as you can plug in a mixer.
Key Ingredients For This Recipe
Reduced Fat Cream cheese or Neufchatel
You’ll need 1 (8 ounce) tub/block of reduced-fat cream cheese or Neufchatel for this recipes. If you’d prefer to use cream cheese with regular fat content, be my guest.
Pumpkin puree
Use any canned pumpkin puree that you’d like, but definitely make sure the ingredients are pumpkin and pumpkin only. If you can find organic pumpkin puree that’s awesome!
Maple syrup
Use pure maple syrup, dark or amber to naturally sweeten this recipe. Maple is not only delicious, but it pairs really well with things like pumpkin and other members of the squash family.
Pumpkin pie spice
Pumpkin pie spice is used to really enhance the pumpkin pie flavor and is really just a blend of cinnamon, nutmeg, cloves, allspice and ginger. You can find it in any spice aisle or make your own.
Instructions to Make This Pumpkin Pie Dip
Beat Neufchatel with an electric mixer on medium-high speed in a large bowl until smooth.
Gradually beat in pumpkin, maple syrup and spice. Beat until smooth.
FAQs and Expert Tips
This pumpkin dip will last in the fridge for up to 3 days as long as it’s stored in an airtight container.
Although you can find recipes without cream cheese, it is one of the main ingredients in this specific recipe so I wouldn’t recommend swapping it out. However, if you’re lactose intolerant you could experiment with a dairy-free or lactose-free cream cheese.
If you can’t find any canned pumpkin for some reason, you can either make your own or use butternut squash or sweet potato purée. While it won’t taste the same, it’ll still taste delicious. You might need to add a bit more maple though.
Additional Fall Recipes to Try
- This Easy Maple Greek Yogurt Dip is the perfect snack because it’s filled with protein!
- Fruit Salsa is so refreshing. Eat it as is or serve it on yogurt bowls, oatmeal or even (wait for it) ice cream!
- You seriously need to try my Maple Bourbon Pumpkin Pie and Chocolate Swirl Pumpkin Pie for this years holidays.
- Why wouldn’t you want Healthy Chocolate Chip Pumpkin Bread in your life?
- This Pumpkin Streusel Bread is crazy addicting.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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Maple Pumpkin Pie Dip
- Total Time: 10 minutes
- Yield: 2 1/2 cups 1x
Description
This maple pumpkin pie dip is a snack that kids love! It’s made with cream cheese, canned pumpkin, maple syrup, & spices. Serve with apples or gingersnaps.
Ingredients
- 8 ounces reduced-fat cream cheese, Neufchatel
- 1 15-ounce can pumpkin puree
- 1/4 cup pure maple syrup, dark or amber
- 1/2 teaspoon pumpkin pie spice
Instructions
- Beat Neufchatel with an electric mixer on medium-high speed in a large bowl until smooth. Gradually beat in pumpkin, maple syrup and spice. Beat until smooth.
Notes
Cooking Tip:
Although you can find recipes without cream cheese, it is one of the main ingredients in this specific recipe so I wouldn’t recommend swapping it out. However, if you’re lactose intolerant you could experiment with a dairy-free or lactose-free cream cheese.
12.2 g mg cholesterol, 4.5 g added sugar
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 7.4 g
- Sodium: 174 mg
- Fat: 3.5 g
- Saturated Fat: 2.2 g
- Carbohydrates: 10.6 g
- Fiber: 1.2 g
- Protein: 2.3 g
Keywords: pumpkin pie dip, pumpkin dip
More Easy Appetizers:
Roasted Cranberry and Goat Cheese Flatbreads
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
This is such a beautiful dip recipe that can really fulfil one’s need. You have very nicely described everything which really helped me lots.
★★★★★
I always have some pumpkin hanging out in the pantry, usually leftover from the holidays. This was the perfect recipe to use it up. This dip is really easy and full of flavor!
★★★★★
We eat pumpkin all year long. I always keep canned pumpkin in the house. I just made this and my whole family devoured it!
★★★★★
What do you dip in the pumpkin dip other than apples ? Does it go on crackers ??
Hi ya Louisa. Did you book arrive yesterday? If so I hope you saw and appreciated the Maple Margarita! Instead of apples you can do gingersnaps, graham crackers or those crispy apple chips you can buy in a bag (like potato chips but sweet.)
My mom and I are coming to see you in Boston! Can’t wait to try the dip and say hi!
So glad to hear it Stephanie!! I can’t wait. I look forward to meeting you both and for you to see the book.
I just found out that the Trident event will be postponed! I’ll keep you posted when they find another date.
Drooling! I love pumpkin and this looks mouthwatering!
Can’t wait to get my hands on your gorgeous cookbook! xo
YUM! This looks amazing, I love the idea of this dip and love that it’s such a crowd favorite! Come to St. Louis on your book tour! I don’t know where the bookstores are yet, but I will find one and host you 🙂
I would totally love that Alex. I am needing another one of your yoga classes by the way!
This look fantastic! I see the calories per serving, but not the serving size? Could you please provide that information. Thank you.
Hey Sharon, funny you should ask! I am having my nutrition intern do all the analysis on the recipes here. I forgot to say what the serving size is to her- it’s 1/4 cup. We were literally talking about that yesterday. I think this one needs a tweak and was analyzed with a larger serving. Stay tuned. I think the cal count will drop.
Have you been to Paris yet? Can’t remember whether it was before or after the book tour. Wish I could see you in Phillie…
Hey Debbie! Yes we zoomed over and back already! We landed on Thursday am and left on Sunday am. Honestly it was too short. It feels like a dream. But it did totally jazz me about getting back over there. Next time with the girls though! I wish you could come to the Philly stop too. I am hoping to stay at my dad’s that weekend.
This looks so creamy and pumpkin-y and dreamy. It just screams Fall! Perfect for a girls night in by the fireplace :)) Pinned!
Totally true! It is so fall for us. I make it every year at this time (and for the first half of the winter too usually!)
4 ingredients to cheesy-pumpkiny goodness! This dip looks so creamy, Katie, I’ve gotta try this!
I checked out your blog tour and boo – you’ve not coming to Atlanta 🙁 I would have made and brought some of this dip to you – just like your friend did!
4 ingredients, that is doable, right? Thank goodness for recipes like this!
i have not made a pumpkin dip but it sounds pretty darn good. if everyones asking and making it, im seriously missing out here. i hope you come to Dallas for the tour too.
Thanks and yes, try it! Well I would just love the opportunity to come that way. I have loads of family in Texas, so it would be so fun.