Pumpkin Pie Dip
Pumpkin Pie Dip is a fun twist on the classic Thanksgiving dessert. Made with cream cheese, marshmallows, white chocolate, spices, and pumpkin puree, this pumpkin dip recipe is an easy dessert that guests love!
Aren't pumpkin recipes just the best? I hope you've loved my little mini pumpkin series over the past couple of weeks! I've shared some of my favorite pumpkin desserts, from pumpkin bars to earthquake cake, leading into fall party season. Hopefully, a few of you can get some use out of these easy desserts over the holiday season, from Halloween parties to Thanksgiving dinner.
Pumpkin Pie, Reinvented
Today, I thought I'd give an old recipe from the blog some new life! This easy pumpkin dip recipe, just like the one from Tuesday, is an oldie but goodie…almost 9 years old now. I changed up the ingredients a little bit from the old pumpkin dip recipe to make it more of a creamy Pumpkin Pie Dip. This is a delish dessert dip that has a cheesecake-like consistency. You'll sweeten the dip with white chocolate, brown sugar, and marshmallows. These ingredients make it sweeter than a traditional pumpkin pie but firmly put it in the Thanksgiving dessert category. And, with the pumpkin spice flavor of cinnamon, it is a super flavorful and comforting dessert recipe that's always a huge hit at holiday gatherings.
- I only listed graham crackers and gingersnaps as dipping option. However, there are really so many things you could dip into this pumpkin dip. Apples, snickerdoodle cookies, or even baked pie crust pieces dusted with cinnamon and sugar would be great options for dippers.
- To make this more like a traditional pumpkin pie, you might want to leave off the top layer of marshmallows and add a layer of cool whip instead. Whipped cream would give it a lighter feel! This is an especially great change if you're looking to serve your pumpkin pie dip cold.
- For an easy substitute, change the white chocolate layer by simply using a bottled caramel sauce.
- Add some more spice over your marshmallows by sprinkling with pumpkin pie spice, nutmeg, or ground cloves.
You'll definitely want to store this dip in the refrigerator after preparing because of the dairy products used. After chilling in the fridge, it should be good for 3-5 days after preparation. And yes, just like regular pumpkin pie, it is yummy served warm or cool!
Pumpkin Pie Dip
- 1 cup white chocolate chips or grated from a baking bar, divided
- 1/2 cup evaporated milk divided
- 4 tbsp butter divided
- 15 oz can pumpkin puree
- 2 eggs
- 1 pack cream cheese softened
- 1 tsp salt
- 1 tbsp cinnamon
- 2/3 cup light brown sugar
- 1 tsp vanilla extract
- 1 bag pumpkin marshmallows White mini marshmallows would work just fine if you can't find these.
- graham crackers or ginger snaps for dipping
- Put 1/2 cup of the white chocolate, 1/2 cup marshmallows, 1/4 cup milk, and 2 tablespoons of butter in a microwave-safe bowl and microwave for 30 seconds. Stir, and microwave in 10 second increments until chocolate is smooth.
- Next, in a large mixing bowl, mix together the pumpkin puree, eggs, cream cheese, salt, cinnamon, brown sugar, and vanilla extract in a large bowl with an electric mixer. Add a little bit of this mixture into the white chocolate mixture and stir until smooth (this tempers the chocolate so you won't scramble the eggs). Now, mix the rest of the pumpkin mixture and white chocolate mixture together.
- Pour the pumpkin dip mixture into a square baking dish sprayed with cooking spray. Bake at 375 degrees for 40 minutes.
- Mix 1 cup marshmallows, remaining white chocolate (1/2 cup), remaining butter (2 tbsp), and 1/4 cup milk together in a microwave-safe bowl. Microwave 30 seconds, and then in 10 second increments until smooth.
- Pour this mixture on top of the baked pumpkin mixture. Top with remaining marshmallows.
- Bake for 10 more minutes at 375 degrees. For the last minute or two, turn the broiler on to brown the marshmallows (watch this closely – they can burn very easily).
- Serve warm or cool with graham crackers or gingersnaps for dipping.
More Fall Desserts
Happy fall, guys! Here's to making easy pumpkin recipes all season.
So yummy, but need advice on how to store it. Also, there are various sizes of pumpkin puree and evaporated milk. How many ounces were the can you used. My daughter guessed and made it, but we don’t know if it was the consistency it was supposed to be. Thanks!!
Hi Michelle! You’ll be using the 15oz pumpkin puree and the 12oz can of evaporated milk. And I just store in my glass baking dish in the fridge!
Perfect. Thank you so much!!
What an amazingly delicious treat, I love it, and can’t wait to try to make this dip.