This Pumpkin Pie Cheesecake Dip is a breeze to make and the perfect sweet holiday appetizer!
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Pumpkin Pie Cheesecake Dip
Prep time
Total time
Author: Kimberly Sneed
Ingredients
- ¾ cup International Delight Pumpkin Pie Spice Creamer
- 1 3.4 oz package pumpkin spice instant pudding
- 1 8oz package cream cheese, softened
- ¼ cup granulated sugar
- 2 cups frozen whipped topping, thawed
- Graham cracker crumbs for garnish
Instructions
- In a bowl, whisk together the International Delight Pumpkin Pie Spice Creamer with pumpkin spice instant pudding. Set aside for about 5 minutes.
- In a mixing bowl, beat together the softened cream cheese and sugar.
- Add in pudding to cream cheese mixture and beat.
- Once well combined, fold in the 2 cups of thawed whipped topping and refrigerate.
- When ready to serve, fill bowl with Pumpkin Pie Cheesecake Dip topped with graham cracker crumbs.
Notes
If you can't find pumpkin spice instant pudding (it is seasonal), you can use either vanilla or cheesecake instant pudding with a teaspoon of pumpkin pie spice.
And in just a few minutes you have the most delicious and creamy Pumpkin Pie Cheesecake Dip! Now, you can serve this dip along side graham crackers or fruit, but can I let you in on a little secret? If you serve it with Biscoff cookies (you know, the cookie butter cookies), the taste is out of this world! I mean – serious pumpkin pie taste in each bite!
This conversation is sponsored by International Delight. The opinions and text are all mine.
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Yum! I’ve never had pumpkin pie dip before but it sounds and looks amazing!
Paige
I am sucker for all things pumpkin!! Can’t wait to make this!! 😍
Yay! Let us know what you think!
How far in advance can you prep the dip? What if you wait to fold in the whipped topping till the day of serving?
Hi Jess, I think that would be your best course of action! I would think it could last a couple days if you wait to fold in the whipped topping. Let me know how yours turns out!
I love how you put it inside a pumpkin to serve to guests! So adorable for any dinner party!
What kind of crackers do you use to eat this?
You could use graham crackers but I used Biscoff Cookies here and it was DELICIOUS! I highly recommend them if you can find them – check your grocer or local World Market! 😉
I looked everywhere for the Biscoff and found them at CVS. This dip was the absolute hit of my Thanksgiving. I’m making it again for Christmas!
Oh that’s so great to hear, Lis! The Biscoff just MAKES it, doesn’t it?! 🙂
I’ve been planning on making this for a shower in the morning and can’t find the pumpkin pudding!!! HELP! I got vanilla pudding instead, do you think that will work OK? I have some pumpkin pie spice I could add.
Oh absolutely! Just sprinkle in a little pumpkin spice and you’ll be fine! 🙂
Are you suppose to make the pudding before adding it to creamer?
Hi Haley, nope! Just add the creamer right to the pudding mix. It replaces the milk you’d make regular pudding with. Hope that helps!
This dip was a HUGE hit at the fall party we went to last night! Can’t wait to bring it to my in-laws’ for Thanksgiving 🙂 I did improvise on the International Delight, replacing it with 1/2 cup almond milk and 1/4 cup half-n-half, plus half a can of pureed pumpkin. The consistency overall was dreamy-creamy. Thanks so much for coming up with this genius recipe, Kimberly!
So happy to hear that, Katy!
Just made this today to take to a Ladies Game Night! It’s really easy, and REALLY GOOD! Served mine with Gingersnaps!! Awesome! Thanks for the recipe!!
Ahhh gingersnaps – great idea! So glad you liked it, Peggy!