Pumpkin Pie Dip with Apples and Spices Recipe

If you’re anything like me, you adore pumpkin pie but sometimes crave a lighter, quicker way to enjoy those cozy fall flavors without the fuss of baking a whole pie. That’s exactly why I’m so excited to share this Pumpkin Pie Dip with Apples and Spices Recipe—it’s basically pumpkin pie in a fluffy, dreamy dip form that you can whip up in no time. It’s perfect for parties, holiday gatherings, or even just an afternoon snack when you want to impress without a ton of work.

What makes this Pumpkin Pie Dip with Apples and Spices Recipe so special is how the spices and pumpkin blend perfectly with the creamy Greek yogurt and airy whipped topping, giving you that classic pumpkin pie taste but with a fresh, light texture. Plus, pairing it with crisp apple slices adds a juicy crunch that makes every bite a delight—you’ll find yourself coming back for more, trust me!

this …

Ingredients You’ll Need

The beauty of this Pumpkin Pie Dip with Apples and Spices Recipe is how simple and pantry-friendly the ingredients are, yet how wonderfully they come together. I always recommend picking fresh, crisp apples to complement the creamy dip—you’ll notice a big difference!

• Pumpkin Puree: The star of the show—opt for canned pumpkin puree (not pumpkin pie filling) for that rich pumpkin flavor.
• Brown Sugar: I use unpacked for balanced sweetness that isn’t overpowering.
• Vanilla Extract: Adds a subtle warmth and depth you don’t want to skip.
• Cinnamon: A pinch goes a long way in adding classic spice notes.
• Pumpkin Pie Spice: If you don’t have this, adding a bit more cinnamon and a dash of nutmeg or clove works too.
• Greek Yogurt (0% fat): Gives the dip a tangy creaminess without excess fat.
• Truwhip (frozen whipped topping): Thawed and folded in for that light, fluffy texture everyone loves.
• Apples: Crisp, tart apples like Granny Smith or Fuji are my go-to for dipping.

Variations

I love making this Pumpkin Pie Dip with Apples and Spices Recipe my own by tweaking it based on what’s in season or what my guests prefer. It’s such a flexible dip that you can easily swap ingredients without losing any of the magic.

• Dairy-Free Variation: I once swapped Greek yogurt with coconut yogurt and used coconut whipped cream for a creamy, tropical twist that everyone enjoyed.
• Extra Spice Kick: If you like it spicier, I add an extra pinch of ginger and nutmeg—totally elevates the fall spice profile.
• Sweetener Swap: Using maple syrup instead of brown sugar adds a lovely depth, plus it’s a natural sweetener I prefer sometimes.

How to Make Pumpkin Pie Dip with Apples and Spices Recipe

Step 1: Mix the Pumpkin and Sweeteners

Start by combining your pumpkin puree, brown sugar, vanilla extract, cinnamon, and pumpkin pie spice in a bowl. I like to whisk these together until everything is smoothly blended and the sugar begins to dissolve—a little tip: using room temperature ingredients helps the sugar blend better. This step builds the flavorful base for your dip, so take your time to really get those spices evenly incorporated.

Step 2: Stir in the Greek Yogurt

Next, add the Greek yogurt to the pumpkin mixture. I always use 0% fat for a tangy flavor and creaminess, which balances nicely with the sweet spices. Stir gently but thoroughly until the texture is smooth and creamy. This part gives your dip a refreshing zing that keeps it from being too heavy.

Step 3: Fold in the Whipped Topping

This is the magic step that transforms your dip into a fluffy dream! Carefully fold in the thawed Truwhip whipped topping to keep all that airiness intact. Use a spatula and mix gently so the dip stays light and airy rather than dense or runny. Once combined, cover and refrigerate the dip for at least 30 minutes – this chill time helps the flavors meld beautifully and firms up the texture just right.

Step 4: Serve and Enjoy

When you’re ready to serve your Pumpkin Pie Dip with Apples and Spices Recipe, transfer it to a cute serving bowl or, if you want to wow your guests, hollow out a small pumpkin and fill it with the dip for a festive presentation. Arrange sliced apples, graham crackers, or gingersnaps alongside for dipping, and watch the smiles appear!

How to Serve Pumpkin Pie Dip with Apples and Spices Recipe

Garnishes

Whenever I serve this dip, I like to sprinkle a tiny pinch of ground cinnamon or a few chopped toasted pecans on top for a subtle extra crunch and aroma. A little fresh mint leaf on the side adds a nice pop of color and freshness, which I think makes the presentation complete. But honestly, it’s so delicious just as it is that you don’t need much more!

Side Dishes

This dip pairs beautifully with simple, crunchy sides like graham crackers, gingersnaps, or cinnamon pita chips. For a more substantial fall snack spread, I love setting out sliced pears, toasted nuts, and even a cheese board alongside. It creates a fun, interactive snack station I swear guests can’t get enough of.

Creative Ways to Present

For festive occasions, hollowing out a small pumpkin to serve the dip inside is always a showstopper—I’ve done this for Halloween parties and Thanksgiving dessert tables. You can also layer the dip in glass jars with chopped apples and granola for individual grab-and-go treats. I once even served it piped into cinnamon roll cups for a memorable brunch idea!

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the fridge for up to 3 days. I always make sure to give it a good stir before serving again because sometimes the whipped topping settles a bit. This dip actually tastes even better after the flavors have had time to meld in the fridge overnight!

Freezing

I haven’t had great results freezing this dip because the texture changes; the whipped topping can lose its fluffiness. So, I recommend making it fresh or storing only in the fridge. If you want to prep ahead, the pumpkin, spices, and yogurt mix can be made and stored separately before folding in the whipped topping on the day of serving.

Reheating

This dip is best served cold, so I don’t recommend reheating. If you want to enjoy the flavors warm, it’s better to warm up pumpkin puree separately with spices for something more like a pumpkin spread, but for the classic dip experience, the fridge is your best friend.

FAQs

Final Thoughts

I absolutely love how this Pumpkin Pie Dip with Apples and Spices Recipe brings all the cozy, nostalgic pumpkin pie flavors in a light, fun way that’s incredibly easy to make. It’s become my go-to for fall get-togethers and even weekday treats when I want something satisfying without guilt. Give it a try—you’ll be amazed how quickly it disappears, and I have no doubt it will become a favorite in your kitchen too!

Print