This Fall Pumpkin Dip is a creamy, rich, delicious fall treat that’s easy to make with pumpkin puree, maple syrup, vanilla, Greek yogurt, and warm spices. Serve this with fruit, crackers, and cookies for Halloween parties, potlucks, a Thanksgiving appetizer, or even after-school snacks!
You may also want to try my chocolate Greek Yogurt Fruit dip or my peanut butter yogurt dip.
No-bake dessert dips like pumpkin dip are great for serving at parties and other get-togethers because they are so easy and always a hit. This one has an incredible pumpkin spice flavor that when combined with the creaminess of the pumpkin and Greek yogurt is just like pumpkin pie filling! It’s a sweet treat that will disappear quickly! A much healthier version that is made with Yogurt instead of Cool Whip or cream cheese.
Recipe summary
- Delicious flavors of the season: Pumpkin pie dip is perfectly sweet and creamy, and with the spices that are used, will totally create that sense of fall and the holidays.
- Quick & easy to make: Grab a handful of simple ingredients, blend, and in just a few minutes you’ll have a sweet, seasonal snack!
- Healthy: As far as sweet snacks go, this one is much healthier than most. Pumpkin is filled with nutrients, Greek yogurt adds a boost of protein and maple syrup is a natural sweetener. Serve this with fruit and you’ll be packing in even more great nutrition.
- Versatile: This dip is great for a variety of occasions and can be served with everything from tart apples to graham crackers or vanilla wafers and gingersnap cookies.
Ingredients you will need
This pumpkin dip recipe takes less than 10 minutes to whip up and only requires 5 ingredients! Here’s everything you’ll need to make it:
- Pumpkin puree: You can use canned or homemade pumpkin puree, just be sure not to use pumpkin pie filling.
- Maple syrup: Sweetens the dip and gives it a nice maple flavor.
- Vanilla extract: Adds a subtle sweet warmth.
- Spices: Pumpkin pie spice is usually made with ground cinnamon, ground nutmeg, ground ginger, and either cloves or allspice. This spice mix adds a cozy fall flavor.
- Greek yogurt: Instead of using cream cheese, we’re keeping this fruit dip light and adding protein by using Greek yogurt.
How to make pumpkin dip
One of the best parts of this recipe is that it’s so quick & easy, and you can make it ahead of time. Here’s the simple process:
- Blend ingredients: To a small food processor add the pumpkin puree with the yogurt. Drizzle with the maple syrup. Add vanilla, and spices and process just until combined.
- Taste: Give this dip a taste test and adjust the amount of spices, if desired.
- Serve: Garnish with pumpkin seeds and enjoy with fresh fruit, graham crackers, Nilla wafers, and whatever else you think sounds good!
Recipe Tips
- Full-fat yogurt: Use full-fat Greek yogurt for a thick, rich end result.
- Mixing the dip: It’s super quick and easy to mix this pumpkin dip in a food processor, but if you don’t have one you can just whisk all of the ingredients together in a bowl.
- Keep fruit fresh: If serving this dip with apples and pears, we recommend squeezing some fresh lemon juice over them to prevent them from browning.
- Serving tip: This dip is great served just after mixing it up, but we really love it served after chilling for about 30 minutes. This makes it great to make ahead of a party or event.
- Vegan option: For a vegan-friendly version of this pumpkin dip, use dairy-free yogurt and maple syrup and not honey.
Frequently asked questions
Most fruit dip recipes call for marshmallows, cream cheese, powdered sugar, and heavy whipping cream. This pumpkin dip is much healthier because pumpkin puree and Greek yogurt are the base ingredients. It’s also naturally sweetened with just 1/4 cup of maple syrup.
Yes, because of the dairy in the Greek yogurt, we suggest only leaving the dip out for about 30 minutes to an hour at a time.
This pumpkin Dip can be stored in a sealed container in the fridge for up to 3-4 days.
Technically yes. But We do not recommend freezing this yogurt-based pumpkin dip because once thawed it may be watered down and will taste different.
Serving suggestions
This pumpkin dip is really versatile and great served with so many different dippers. If you are wondering with to do with this pumpkin dip, here are some tasty options:
- Fresh fruit: Apple slices, pear slices, bananas
- Cake or brownie pieces: cubed and served with a toothpick
- Graham crackers: regular, cinnamon and sugar or chocolate
- Cookies: animal crackers, vanilla wafers, golden Oreos, gingersnap cookies
- Crackers or chips: cinnamon and sugar pita chips, pretzels, or another sweet cracker or chips.
Storage recommendations
We recommend refrigerating this pumpkin dip since it it made with Greek yogurt. Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days! Give it a good stir before enjoying it again.
More dip recipes
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To a small food processor add the pumpkin puree with the yogurt. Drizzle with the maple syrup. Add vanilla, and spices and process just until combined.
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Alternatively, you can whisk everything in a bowl.
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Adjust the amount of spices, if desired.
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Serve with freshly sliced apples and pears. To prevent them from browning, squeeze over some fresh lemon juice.
Because this pumpkin pie fruit dip is made with Greek yogurt, you should store it in the refrigerator. Transfer any leftovers to an airtight container and refrigerate for up to 3 days! Give it a good stir before enjoying it again.
Serving: 1servingCalories: 39kcalCarbohydrates: 7gProtein: 2gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.01gTrans Fat: 0.001gCholesterol: 1mgSodium: 9mgPotassium: 53mgFiber: 0.02gSugar: 6gVitamin A: 18IUVitamin C: 0.03mgCalcium: 35mgIron: 0.05mg
Nutrition information is automatically calculated, so should only be used as an approximation.
