My Pumpkin Pie Cream Cheese Dip is a great high protein option for balanced sweet treats. Ready in 5 minutes with just 6 simple ingredients!
High protein dips are my favourite way to make any snack more balanced. That doesn't just apply to savoury snacks either (although you need to try my herb and garlic dip!). Sweet dips are so delicious too, like my vegan chocolate dip and peanut butter yogurt dip. But now that it's fall, this pumpkin pie cream cheese dip has been on my radar.
Pumpkin not only tastes delicious, but it's pretty nutritious as well! It's a great source of fibre and vitamin A, which supports our immune and eye health. Mixed with cottage cheese, cream cheese, a dash of maple syrup and some cozy spices, it comes together into a dip that tastes like pumpkin pie filling.
You can pair this pumpkin pie cream cheese dip with apple slices, graham crackers, or any other dippers. So easy for festive fall get-togethers!
Why This Recipe Is Dietitian Approved
- Higher in protein. We use cottage cheese in this pumpkin pie dip to add a source of protein.
- Ready in 5 minutes. All you need to do is blend! It's that quick and easy.
- Nutrient-dense pumpkin. Pumpkin is a rich source of vitamin A and contains 7g of fibre per cup. There's so much to love about this seasonal vegetable.
Ingredients
Pumpkin puree. This isn't the same as pumpkin pie filling, so look for 100% pure pumpkin puree. I recommend freezing leftover pumpkin puree in an ice cube tray so it doesn't go to waste.
Cottage cheese. For additional protein and creaminess! I love smooth blended cottage cheese as the base in some many recipes.
Cream cheese. This helps create the creamiest dip that tastes exactly like pumpkin cheesecake! I recommend using light cream cheese as you will still great that creamy taste and flavour without too much additional fat.
Pumpkin pie spice & cinnamon. Tou can use pre-mixed pumpkin pie spice or make your own following the measurements in the recipe card below. I like adding additional cinnamon to recipes to help add that cozy flavour.
Vanilla extract. For a natural vanilla flavour. Real vanilla extract is best if you have it.
Maple syrup. This adds some natural sweetness and a rich caramel flavour. Look for 100% pure maple syrup (not pancake syrup).
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a high powered blender or food processor combine cottage cheese, pumpkin puree, light cream cheese, pumpkin pie spice, cinnamon, vanilla extract, maple syrup and salt. Blend until smooth.
- Pour dip into a medium bowl and top with crushed graham cracker crumbs, mini chocolate chips and pumpkin seeds (if desired). Serve with cut fruit, ginger snap cookies or graham crackers!
Substitutions and Variations
To make gluten-free: the dip itself is naturally gluten-free. If you are adding graham cracker crumbs, look for one that is certified gluten free.
To make dairy-free: substitute the cottage cheese for a vegan yogurt and swap the cream cheese for a dairy-free plain cream cheese.
To make nut-free: this recipe is naturally nut-free.
Equipment
Storage
This pumpkin pie dip will store well in the fridge for up to 5 days. Just ensure the dip is stored in an airtight container.
Top Tips for Success
This pumpkin pie cream cheese dip is easy to customize. If you are looking for a sweet option, add about 1 teaspoon of additional maple syrup. If you are looking for an even more pumpkin pie tasting dip, add ¼ teaspoon nutmeg and ½ teaspoon additional pumpkin pie spice. If you are looking for even more protein, you can also add 1 scoop (about 2 tbsp) of vanilla protein powder.
Frequently Asked Questions
If you don't like cottage cheese because of the curds, don't worry- they're blended until smooth. But if you would like to swap it, you can use an equal part of Greek yogurt.
This dip is a great source of fats and protein, but I recommend a little extra fiber for a balanced snack. You can pair with some fruit such as sliced fresh apples (take advantage of seasonal apple sales) or my whole wheat air fryer tortilla chips.
For a sweeter more dessert-like option, graham crackers, ginger snaps or small graham cookies (like teddy grahams) are so yummy.
You do not need to add it, however it does create a creamy pumpkin cheesecake flavour. If you would like to leave it out, I would recommend substituting with ¼ cup of almond butter to ensure you are still adding a bit of thickness to this dip.
More Healthy Snack Recipes
If you liked this pumpkin pie cream cheese dip, you'll love these recipes too:
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this pumpkin pie cream cheese dip, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Pumpkin Pie Cream Cheese Dip
Ingredients
- ¾ cup cottage cheese 0%
- ¾ cup pumpkin puree
- ¼ cup light cream cheese
- 2 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoon maple syrup
- Pinch of salt
Topping:
- Graham cracker crumbs
- Mini white chocolate chips
- Pumpkin seeds
Instructions
- In a high powered blender or food processor combine cottage cheese, pumpkin puree, light cream cheese, pumpkin pie spice, cinnamon, vanilla extract, maple syrup and salt. Blend until smooth.
- Pour dip into a medium bowl and top with crushed graham cracker crumbs, mini chocolate chips and pumpkin seeds (if desired). Serve with cut fruit, ginger snap cookies or graham crackers!
Savannah says
I know it’s not fall anymore but I keep coming back to this. So good and the texture is perfect
Jazmyne says
This was so good! Perfect festive dessert, paired it with graham crackers and pretzels 🙂
Nicole Addison says
This is one of those recipes that are SO simple to make but everyone will be asking you for the recipe! I hope you enjoy!!