This no-bake layered pumpkin pie dip has a sweet cream cheese layer, fluffy pumpkin pie mousse, and creamy whipped topping.
This is an easy fall or Thanksgiving dessert to serve with graham crackers, gingersnaps, vanilla wafers, or apple slices.
Each layer gives you a different flavor: creamy whipped cream, smooth warm-spiced pumpkin flavors, and a tangy yet sweet cream cheese layer on the bottom.
Bring it to your next fall party or Thanksgiving potluck!
Ingredients
- Cream Cheese
- White Granulated Sugar
- Cool Whip
- Heavy Whipping Cream
- Light Brown Sugar
- Pumpkin Puree
- Pure Vanilla Extract
- Pumpkin Pie Spice
- Ground Cinnamon
How to Make Pumpkin Pie Dip
Cream Cheese Layer
- Add the cream cheese and granulated sugar to a mixing bowl. Beat until smooth and creamy, and the sugar is well incorporated. Fold in 3 ounces of whipped topping.
- Spread the cream cheese mixture evenly over the bottom of a 9-inch pie plate.
Pumpkin Pie Mousse
- Add the heavy whipping cream to a separate mixing bowl. Beat with an electric mixer until stiff peaks form. Set aside.
- In another bowl, beat the cream cheese and brown sugar until smooth. Add the pumpkin puree, vanilla extract, cinnamon, cloves, nutmeg, and ginger. Mix until completely combined.
- Gently fold the whipped cream into the pumpkin mixture until evenly combined and fluffy.
- Carefully spread the pumpkin pie mousse over the cream cheese layer.
- Refrigerate for 2 hours to let it set before adding the whipped topping in the next step.
Whipped Topping
- Spread the remaining 1 ¼ cups of Cool Whip over the pumpkin mousse.
- Optionally, cut a pumpkin stencil out of paper (trim the edges if needed) and lay it over the whipped topping. Sprinkle ground cinnamon inside the stencil. Carefully remove the stencil.
- Serve chilled with graham crackers, gingersnaps, oatmeal cookies, Chessman cookies, Teddy Grahams, Biscoff cookies, vanilla wafers, or apple slices.
Tips
Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices and will change the flavor and consistency of the mousse.
Make sure the heavy whipping cream is cold. Cold cream whips faster and holds its shape better when folded into the pumpkin mixture.
Let the cream cheese soften first. Room-temperature cream cheese will blend smoothly without leaving small lumps in either layer.
Don’t overmix the mousse. Fold the whipped cream into the pumpkin mixture gently so the middle layer stays light and fluffy.
Make it ahead. This dip can be assembled the day before serving and kept covered in the refrigerator.
Storage: Store leftovers covered in the refrigerator for up to 3-4 days.
If you love easy pumpkin desserts, try my Mini Pumpkin Pies, Pumpkin Pie Bars, and creamy Pumpkin Cheesecake Bars. For more fall treats, check out my Pumpkin Cheesecake Drop Cookies or browse these 38 Easy Pumpkin Desserts and 22 Best Fall Desserts for even more Thanksgiving dessert ideas!
Pumpkin Pie Dip
Ingredients
Cream Cheese Layer (Bottom)
- 4 ounces Cream Cheese softened
- ¼ cup White Granulated Sugar
- 1 cup Cool Whip thawed
Pumpkin Pie Mousse (Middle)
- 1 cup Heavy Whipping Cream cold
- 4 ounces Cream Cheese softened
- ¼ cup Light Brown Sugar packed
- ½ cup Pumpkin Puree
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Ground Cinnamon
Whipped Topping
- Remaining Cool Whip
- Ground Cinnamon for garnish, optional
Instructions
Cream Cheese Layer (Bottom)
- Add the cream cheese and granulated sugar to a mixing bowl. Beat until smooth and creamy, and the sugar is well incorporated. Fold in 3 ounces of whipped topping.
- Spread the cream cheese mixture evenly over the bottom of a 9-inch pie plate.
Pumpkin Pie Mousse (Middle)
- Add the heavy whipping cream to a separate mixing bowl. Beat with an electric mixer until stiff peaks form. Set aside.
- In another bowl, beat the cream cheese and brown sugar until smooth. Add the pumpkin puree, vanilla extract, cinnamon, cloves, nutmeg, and ginger. Mix until completely combined.
- Gently fold the whipped cream into the pumpkin mixture until evenly combined and fluffy.
- Carefully spread the pumpkin pie mousse over the cream cheese layer.
- Refrigerate for 2 hours to let it set before adding the whipped topping in the next step.
Whipped Topping
- Spread the remaining 1 ¼ cups of Cool Whip over the pumpkin mousse.
- Optionally, cut a pumpkin stencil out of paper and lay it over the whipped topping. Sprinkle ground cinnamon inside the stencil. Carefully remove the stencil.
- Serve chilled with graham crackers, gingersnaps, oatmeal cookies, Chessman cookies, Teddy Grahams, Biscoff cookies, vanilla wafers, or apple slices.
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