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Creamy no-bake pumpkin dip made with cream cheese in a small bowl on a plate with pie crust fries.

Creamy Pumpkin Dip

This easy pumpkin dip with cream cheese is creamy, perfectly spiced and tastes like pumpkin cheesecake in dippable form. It's a no-bake, make-ahead fall dessert that's perfect with my homemade pie crust fries, graham crackers, gingersnaps or apple slices.
5 from 1 vote
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Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 10 servings

Ingredients  

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

Instructions 

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.

Notes

  • 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.
  • Make ahead: The dip can be made up to 1 day in advance and stored covered in the refrigerator.
  • Storage: Store leftover dip in an airtight container in the refrigerator for up to 4 days.
  • Pie fries: These can be baked up to 2 days in advance and stored in an airtight container at room temperature.
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