Pumpkin Pie Dip Recipe

Confession:I don’t like Pumpkin Pie.I know, it’s almost un-American!I love all things pumpkin-flavored, but there is just something about the texture of pumpkin pie that I don’t like . . . And then I tried this dip. It’s basically pumpkin pie in a smooth form . . . And it is to die for! I used it for apples, bananas, graham crackers, ginger snaps, my fingers . . . After I finished making it, I licked the spoon to test it out and that is when I decided that this is perfect just eating it with a spoon. It is divine! So, if you need an yummy appetizer or a healthy treat, dig in!
 (P.S. A serving size is 1/2 a cup and it only has 100 calories!)

Serves: 12

Pumpkin Pie Dip Recipe (And Homemade Pumpkin Pie Spice)

10 minPrep Time

10 minTotal Time

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  • 15 oz can pumpkin
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 1/8 tsp cinnamon
  • 1/8 tsp pumpkin pie spice
  • 6 oz fat free Greek yogur
  • 8 oz Cool Whip (I used fat-free)
  • Cut up apples, bananas, and other fruits/crackers/cookies to dip


  1. Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.

Recipe from Skinny Taste
Here is the How To Video


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26 Responses to “Pumpkin Pie Dip Recipe”

  1. I've made a few fruit dips before and they really are sooo unhealthy that I feel a little badly serving them to the kids (but, man oh man, are they yummy).
    I tried this recipe tonight for the kids' Halloween snack tomorrow and made a few adjustments - I used store bought pie spice and Lite Cool Whip. I haven't ever used or tasted Greek yogurt, so that was new for me.
    I was pleasantly surprised with this recipe. It's very light, not thick or heavy, and not overly sweet. I like that the pumpkin and Greek yogurt provide hidden protein and vitamins (twice the protein as regular yogurt!). Thanks for sharing this recipe! I've packed up some for the kids tomorrow and some for a snack at work :)
  2. I made this for a work party today. I used homemade whipped cream instead of coolwhip because I don't like all those chemical additives in there. For me, the recipe is a bit too sweet. I think I will serve it with pretzels instead of cookies like I'd planned to in order to cut down on some of the sweetness.
  3. D. Whitacre
    Here is another pumpkin dip...I have made this one many times and guest "love it". 1 package (8 oz) cream cheese, softened 2 cups confectioners sugar 1 cup canned pumpkin 1/2 cup sour cream 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1/2 teaspoon ground ginger In a large bowl, beat cream cheese and confectioners sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps or it's great with Cinnamon Pita Chips! Refrigerate leftovers. yields 4 cups. 2 tablespoons = 64 Calories

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