Name: Pumpkin Pie Dip Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 15 ounces canned pumpkin; ¾ cup brown sugar; 1 teaspoon vanilla; ⅛ teaspoon cinnamon; ⅛ teaspoon pumpkin pie spice; 6 ounces plain fat free Greek Yogurt; 8 ounces cool whip ((I used Fat Free)); Cut up apples, bananas, and other fruits/crackers/cookies to dip

Pumpkin Pie Dip is a delicious, kid-friendly, no-bake dip full of fall flavors - pumpkin, cinnamon, and brown sugar.

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This Pumpkin Pie Dip recipe is basically pumpkin pie in a smooth form, and it is to die for. After I finished preparing it, I licked the spoon to test it out, and that’s when I decided it is perfect just eating with a spoon. It is divine. If you need a yummy appetizer or healthy dessert, dig in!

Did I mention the serving size is a half cup, and it is only 100 calories? It really does not get any better than that! I dipped apples, bananas, graham crackers, ginger snaps, and a spoon! After I

Recipe Ingredient Notes

15 ounces canned pumpkin
¾ cup brown sugar
1 teaspoon vanilla
⅛ teaspoon cinnamon
⅛ teaspoon pumpkin pie spice
6 ounces plain fat free Greek Yogurt
8 ounces cool whip (I used Fat Free)
Cut up apples, bananas, and other fruits/crackers/cookies to dip

How to Make Pumpkin Pie Dip

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

Greek Yogurt or Normal/Regular Yogurt

You could definitely use normal yogurt instead of Greek yogurt. We chose Greek yogurt for it’s nutritional benefits, but really any yogurt will work for this recipe. If you have never tried Greek yogurt, we recommend giving it a shot. It is a little bitter when you eat it by itself, but once you combine it with all the ingredients, I promise you are going to love it. It makes the dip a little more thick and creamy as well. If you are looking for more flavor, you could also use Vanilla Greek Yogurt, but I usually opt for the plain because it has no sugar.

Explore More Delicious Pumpkin-Flavored Snacks

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

Pumpkin Pie Dip Recipe

5 from 15 votes

Pumpkin Pie Dip is a delicious, kid-friendly no-bake dip full of fall flavors – pumpkin, cinnamon, and brown sugar.

12 servings

Prep Time 10

Cook Time 0

Total Time 10

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Ingredients

▢ 15 ounces canned pumpkin
▢ ¾ cup brown sugar
▢ 1 teaspoon vanilla
▢ ⅛ teaspoon cinnamon
▢ ⅛ teaspoon pumpkin pie spice
▢ 6 ounces plain fat free Greek Yogurt
▢ 8 ounces cool whip, (I used Fat Free)
▢ Cut up apples, bananas, and other fruits/crackers/cookies to dip

Equipment

Mixing Bowl

Instructions

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

Notes

You could definitely use normal yogurt instead of Greek yogurt. We chose Greek yogurt for it’s nutritional benefits, but really any yogurt will work for this recipe.

Nutrition

Calories: 102 kcal · Carbohydrates: 22 g · Protein: 2 g · Fat: 1 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 4 mg · Sodium: 24 mg · Potassium: 132 mg · Fiber: 1 g · Sugar: 18 g · Vitamin A: 5549 IU · Vitamin C: 1 mg · Calcium: 57 mg · Iron: 1 mg

Cuisine: American

Cost: $8

Author: Steph Loaiza

Course: Appetizer

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Heather says:

Looks delectible!

Danielle-Marie says:

I’m not a fan of pumpkin pie either. But this dip looks SO yummy. Definitely going to try it!

Mrs. Pancakes says:

That looks so delicious!

marissa says:

I think I might have to make this for the hubby it’s totally his kind of snack!

Bernie Kay says:

I recommend using vanilla Greek yogurt instead of plain. The plain is just a tad tart. For those on WW the entire bowl is 14 points (using fat free cool whip, fat free yogurt, splenda brown sugar)! That’s 2.3 points per cup! Wooty woot!

Lizzy Boo Boo says:

Does anyone know if it freezes well? My kids would love this, but I don’t think they could get through all of it before it went bad.

Ashley says:

I tried this tonight using vanilla greek yogurt and it is absolutely delicious! Thanks for sharing.

Jennie says:

can u use regular yogart or does the greek taste better and effect the thickness

Camille says:

I think that regular yogurt would work fine! 🙂

Alanna says:

making this tonight!

Amber says:

My son is dairy free but he would love this…..I wonder if coconut milk yogurt would work. I will try it and let you know!

Pinkcitizen says:

I’m with you with the whole pumpkin pie texture thing. But I have had something similar to this before and I loved it. I can’t wait to try this recipe!

Manda says:

I’d like to hear if anyone has any suggestions on making this sans the cool whip. Cool whip is loaded with hydrogenated oils which aren’t at all healthy. Regular whipped cream would be better for you.

LRW says:

That’s great to know! Thanks!!

Sal says:

Using the recipe builder on WW.com it comes out to be 31 Points Plus even with Splenda Brown Sugar. Not sure this is healthy.

Pimento Photography says:

This looks so delicious! I’m going to make it for a Pinterest Party I am hosting next weekend. Thanks for the great recipe!

tori myers says:

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 🙂

Megan says:

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.

Lorrie C says:

oh my…here’s a tip. I am also lactose intolerant but have fallen in love with the Yo-plait lactose free yogurt that has recently appeared in my local supermarkets…comes in an awesome french vanilla, peach and strawberry so far…you will love it.

Lorrie C says:

Dianne Grover says:

I am so glad to meet someone who is not fond of Pumpkin Pie just as I am. Since this dip looks so good and I can?t wait to get some apples, I will give Pumpkin Pie a chance to prove me wrong. I believe this recipe is the best for my gang?

muffinsandmocha says:

LOVED this! Made it last night and it was light and fluffy. All my friends enjoyed it and wanted the recipe. Thanks so much! I blogged about it again so my readers will know it turned out well!

muffinsandmocha says:

oh and just to note I did use the vanilla greek yogurt. 🙂

Suzy says:

Delicious!

D. Whitacre says:

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

Join The Discussion

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Heather says:

Looks delectible!
Danielle-Marie says:

I’m not a fan of pumpkin pie either. But this dip looks SO yummy. Definitely going to try it!
Mrs. Pancakes says:

That looks so delicious!
marissa says:

I think I might have to make this for the hubby it’s totally his kind of snack!
Bernie Kay says:

I recommend using vanilla Greek yogurt instead of plain. The plain is just a tad tart. For those on WW the entire bowl is 14 points (using fat free cool whip, fat free yogurt, splenda brown sugar)! That’s 2.3 points per cup! Wooty woot!
Lizzy Boo Boo says:

Does anyone know if it freezes well? My kids would love this, but I don’t think they could get through all of it before it went bad.
Ashley says:

I tried this tonight using vanilla greek yogurt and it is absolutely delicious! Thanks for sharing.
Jennie says:

can u use regular yogart or does the greek taste better and effect the thickness
Camille says:

I think that regular yogurt would work fine! 🙂
Alanna says:

making this tonight!
Amber says:

My son is dairy free but he would love this…..I wonder if coconut milk yogurt would work. I will try it and let you know!
Pinkcitizen says:

I’m with you with the whole pumpkin pie texture thing. But I have had something similar to this before and I loved it. I can’t wait to try this recipe!
Manda says:

I’d like to hear if anyone has any suggestions on making this sans the cool whip. Cool whip is loaded with hydrogenated oils which aren’t at all healthy. Regular whipped cream would be better for you.
LRW says:

That’s great to know! Thanks!!
Sal says:

Using the recipe builder on WW.com it comes out to be 31 Points Plus even with Splenda Brown Sugar. Not sure this is healthy.
Pimento Photography says:

This looks so delicious! I’m going to make it for a Pinterest Party I am hosting next weekend. Thanks for the great recipe!
tori myers says:

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 🙂
Megan says:

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.
Lorrie C says:

oh my…here’s a tip. I am also lactose intolerant but have fallen in love with the Yo-plait lactose free yogurt that has recently appeared in my local supermarkets…comes in an awesome french vanilla, peach and strawberry so far…you will love it.
Lorrie C says:

oh my…here’s a tip. I am also lactose intolerant but have fallen in love with the Yo-plait lactose free yogurt that has recently appeared in my local supermarkets…comes in an awesome french vanilla, peach and strawberry so far…you will love it.
Dianne Grover says:

I am so glad to meet someone who is not fond of Pumpkin Pie just as I am. Since this dip looks so good and I can?t wait to get some apples, I will give Pumpkin Pie a chance to prove me wrong. I believe this recipe is the best for my gang?
muffinsandmocha says:

LOVED this! Made it last night and it was light and fluffy. All my friends enjoyed it and wanted the recipe. Thanks so much! I blogged about it again so my readers will know it turned out well!
muffinsandmocha says:

oh and just to note I did use the vanilla greek yogurt. 🙂
Suzy says:

Delicious!
D. Whitacre says:

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