Skip the forks in favor of your fingers with a no-bake (and make-ahead!) recipe for creamy Pumpkin Dip with Pie Fries.
Our Thanksgiving countdown is in full swing around these parts, with endless ideas swirling around for crowd-friendly appetizers, creative side dishes, and best of all, endless desserts! Of course no Thanksgiving spread is complete without a good ol’ pumpkin pie. But now I’m trading the classic pie for a no-bake, and yet still just as make-ahead-friendly treat: Pumpkin Dip with Pie Fries!
How to Make Pumpkin Dip with Cream Cheese
This cool creation was inspired by my go-to dessert for last-minute guests, Chocolate Chip Cookie Dough Dip. And much like its culinary counterpart, this pumpkin dip requires no baking at all. Imagine the flavor and texture of extra-smooth pumpkin cheesecake, but in dippable, dunkable form.
It’s a quick-fix mix of tangy cream cheese, sour cream, sugar, vanilla extract, canned pumpkin and plenty of pumpkin pie spice. The result is classic pumpkin pie flavor in a fraction of the time.
What Goes With This Dessert Dip?
Two words: pie fries. We’re turning store-bought (or homemade) pie dough into buttery batons studded with sanding sugar. They’re flaky, flavorful and the perfect vessel to transport the dip from the bowl to your mouth!
Best of all, just like the dip, the pie fries can be made in advance and stored in an airtight container at room temperature. Gingersnap cookies, pretzels and apple wedges are also welcome additions to dunk and devour.
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For the pie fries:
- 1 (14.1-oz.) box store-bought pie crust
- 1 large egg yolk, beaten with 2 teaspoons water
- White sanding sugar or granulated sugar, for topping
For the pumpkin dip:
- 1 (8-oz.) package cream cheese, at room temp
- 1/3 cup sugar
- 1/3 cup packed light brown sugar
- 1 1/2 cups canned pumpkin
- 1/3 cup sour cream
- 1 Tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
Make the pie fries:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat.
- Lightly flour your work surface then roll out the pie dough until it is 1/4-inch thick. Using a sharp knife or pizza wheel, cut the pie dough into 1/2-inch strips. Cut the strips into French fry shapes approximately 4 inches long. Brush the pie dough with the egg then sprinkle it with the sanding sugar. Transfer the strips to the baking sheet, spacing them so that they aren’t touching each other.
- Bake the pie fries for 12 to 15 minutes or until they’re golden brown.
- Remove the fries from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely while you make the pumpkin dip.
Make the pumpkin dip:
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar and brown sugar until smooth. Add the pumpkin, sour cream, vanilla extract, pumpkin pie spice and cinnamon and beat until combined. Cover the dip with plastic wrap and refrigerate it for a minimum of 2 hours and up to overnight. (See Kelly’s Note.)
- When ready to serve, remove the pumpkin dip from the fridge, stir it and serve it with the pie fries for dipping.
- The dip can be served immediately after making it, however I prefer to refrigerate it so that it’s chilled slightly and the flavors have a chance to develop. The dip can also be prepared up to a day in advance and stored in the fridge, covered in plastic wrap.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.