Pumpkin Dip
Pumpkin Dip tastes exactly like pumpkin pie filling whipped into clouds, ready for dunking everything from pretzels to apple slices.
Heavy cream and marshmallow fluff create the dreamiest texture while a whole can of pumpkin brings that bold fall flavor we crave.
Last year I completely forgot I’d signed up to bring dessert to the neighborhood potluck until twenty minutes before. This dip saved the day, and everyone kept asking who brought it.
Recipe Highlights
- 5 minutes start to finish
- Uses cans so no awkward leftovers
- Light and fluffy texture everyone loves
- Makes enough for a crowd or meal prep
- Doubles as breakfast spread or coffee topping
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CREAM – Heavy cream is non-negotiable here because you need at least 36% fat content to achieve stiff peaks that hold the dip’s structure. The fat molecules trap air as you whip, creating stability that half-and-half simply can’t achieve. Keep it cold until the last possible second, and if your kitchen runs warm, stick your bowl and beaters in the freezer for 10 minutes before whipping.
MARSHMALLOW – That jar of marshmallow fluff acts as your structural superhero, providing sweetness and stability without the graininess that extra powdered sugar would bring. The corn syrup in fluff prevents crystallization while the gelatin helps everything hold together. Store brands work just as well as name brands here, but avoid marshmallow creme which has a different texture.
PUMPKIN – You want straight pumpkin puree, not the pie filling that’s already sweetened and spiced. The puree brings moisture, fiber, and that distinct earthy sweetness that screams fall. Libby’s is the gold standard for consistency, but any brand works as long as the only ingredient is pumpkin. Give the can a good shake before opening since separation is normal.
SUGAR – Powdered sugar dissolves instantly into the cold cream without any grittiness, plus the cornstarch in it helps stabilize your whipped cream. If you notice lumps, push it through a fine mesh strainer first. You could substitute regular sugar but you’d need to whip longer and risk overbeating your cream into butter.
SPICES – Pumpkin pie spice combines cinnamon, ginger, nutmeg, and allspice in perfect proportions so you don’t need four separate jars cluttering your counter. The blend you buy matters less than making sure it’s fresh, since ground spices lose potency after about a year. In a pinch, use 1½ teaspoons cinnamon plus ¼ teaspoon each of ginger and nutmeg.
How To Make a Pumpkin Dip
Please check the printable recipe card below for more detailed instructions.
- Beat heavy cream, powdered sugar, pumpkin pie spice, and vanilla until stiff peaks form.
- Add marshmallow fluff and beat until smooth.
- Fold in pumpkin with a spatula using gentle scooping motions.
- Transfer to serving bowl and chill.
Leftovers and Storage
STORE – Keep your Pumpkin Dip covered tightly with plastic wrap or in an airtight container in the refrigerator for up to one week. The dip may separate slightly as it sits, but a few quick whisks bring it right back together.
FREEZE – Transfer Pumpkin Dip to a resealable plastic bag, leaving an inch of space for expansion, and freeze for up to 2 months. Thaw overnight in the refrigerator and whisk before serving to restore the fluffy texture.
REHEAT – This dip serves best cold or at room temperature, so no reheating needed. Let it sit on the counter for 15 minutes before serving if you prefer it less chilled.
MAKE AHEAD – Prepare your Pumpkin Dip up to 3 days before your event, storing it covered in the refrigerator. The flavors actually intensify and meld together beautifully with time, making this the perfect potluck solution.
More Easy Dessert Dips
Serving Suggestions
NILLA WAFERS – These buttery vanilla cookies complement the pumpkin perfectly without competing for attention. Their sturdy yet tender texture holds up to hearty scoops of dip while adding a subtle vanilla note that enhances the overall flavor.
PRETZEL CRISPS – The salty crunch creates an addictive sweet and salty combination that keeps people coming back. Flat pretzel crisps work better than traditional twists since they provide more surface area for maximum dip coverage.
APPLE SLICES – Tart Granny Smith or crisp Honeycrisp apples add fresh crunch and natural sweetness. Cut them right before serving and brush with lemon juice to prevent browning, or use pre-sliced apples from the produce section for convenience.
GRAHAM CRACKERS – These cinnamon-kissed crackers taste like you’re eating deconstructed pumpkin pie. Break full-size crackers into squares for easier dipping and less mess at parties.
GINGERSNAPS – Double down on warm spices with these crispy cookies that add textural contrast. The extra ginger creates a sophisticated flavor combination that adult guests especially appreciate.
Recipe Success Tips
WHIPPING PERFECTION – Watch your cream carefully between soft and stiff peaks, which happens faster than you’d think. Stop beating the moment peaks stand straight up without drooping, or you’ll end up with sweet butter.
COLD INGREDIENTS – Everything whips better when cold, so chill your bowl, beaters, and cream until the last possible moment. Even 5 minutes in the freezer makes a noticeable difference in how quickly and firmly your cream whips.
FOLDING TECHNIQUE – Use a gentle bottom-to-top scooping motion when adding pumpkin to preserve all those air bubbles you just whipped in. Think of it like folding laundry rather than stirring soup to keep maximum fluffiness.
Expert Tip – Add a tablespoon of bourbon or rum extract for an adult version that tastes like pumpkin pie met eggnog at a party.
Commonly Asked Questions
Can I Make This Dip Without Marshmallow Fluff?
Yes, substitute 8 ounces of softened cream cheese beaten with ½ cup extra powdered sugar. The texture becomes denser and more cheesecake-like, but equally delicious. Some people actually prefer this tangier version.
Why Did My Whipped Cream Turn Grainy?
You’ve accidentally made butter by overbeating. Once cream passes stiff peaks, the fat separates from liquid. Unfortunately there’s no fixing it, but your sweet butter works great on toast.
Can I Use Canned Whipped Cream Instead?
Regular spray whipped cream deflates too quickly for this recipe. Cool Whip works better as a shortcut, using one 8-ounce container, though the texture becomes lighter and less rich than homemade.
What If I Only Have Pumpkin Pie Filling?
Don’t use it since it’s already sweetened and spiced, which throws off the entire recipe balance. Save that pie filling for actual pie or grab plain pumpkin puree instead.
Can I Make The Pumpkin Dip Sugar-Free?
Substitute the powdered sugar with powdered erythritol or your favorite sugar-free sweetener. The texture stays similar though you might notice a slight cooling effect from some sugar alternatives.
More Easy and Delicious Recipes
Pumpkin Dump Cake – The easiest pumpkin dessert ever where you literally dump ingredients in a pan and let the oven do all the work.
Pumpkin Delight – A no-bake layered dessert with cream cheese, pumpkin, and whipped cream that disappears at every potluck.
Pumpkin Tiramisu – Classic Italian dessert gets a fall makeover with pumpkin mascarpone layers and spiced ladyfingers.
Pumpkin Pie – The traditional Thanksgiving favorite with a silky smooth filling and perfectly spiced flavor.
Chocolate Chip Pumpkin Cookies – Soft, cake-like cookies where chocolate chips meet pumpkin spice in the best possible way.
Pumpkin Dip
Ingredients
- 1 cup heavy cream
- ½ cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 7-ounce jar marshmallow fluff
- 1 15-ounce can pumpkin puree not pumpkin pie filling!
Instructions
- Add the heavy cream, powdered sugar, pumpkin pie spice, and vanilla extract to a large bowl.
- Beat with an electric hand mixer for 2 to 3 minutes until stiff peaks form. Add the marshmallow fluff and beat until smooth and fully combined.
- Fold in the pumpkin with a rubber spatula, scooping from the bottom and lifting over the top to keep the dip light and fluffy.
- Transfer to a serving bowl and chill until ready to serve. Serve with pretzels, Nilla wafers, graham crackers, or apple slices.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
