Kids back in school, slightly cooler weather and pumpkins returning to stores – fall’s hallmarks are here!

From actual pumpkins to pumpkin pie, spice, ice cream, espresso drinks, cheesecakes, facial care products and even dog treats, pumpkin rules the season!


And with more than a billion grown each year, this is especially true in the U.S. where pumpkin is one of the most popular crops. Hailing from the family of gourds and squash, pumpkins are more versatile in the kitchen than you may have ever imagined.

With a sweet, slightly nutty and creamy flavor, pumpkins couple amazingly well with seasonal spices like cinnamon and nutmeg for those palate-pleasing cupcakes, breads, puddings and pies.

how to make a pumpkin dip

Before you get all pumpkin’d out, here are 2 another amazingly easy recipes to enthrall your taste buds. With winter approaching and you getting all cranberry crazy, try this pumpkin dip that is really sweet, creamy and tastes like cheesecake. All you have to do is whip together softened cream cheese (or a vegan substitute), pumpkin, confectioner’s sugar and cinnamon.


Method 1: Classic Pumpkin Dip

Part cheesecake, part whipped cream and part mousse – this recipe is just amazing and really easy to make!

Things you’ll need:

things need classic pumpkin dip

  • Pumpkin puree – 1 cup
  • Cream cheese – 1 cup
  • Whipped cream – 1 cup
  • Powdered sugar – 1 cup
  • Pumpkin pie spice – 1 tablespoon

Step 1. Put the main ingredients in a bowl

put the ingredients in a bowl

  • Put about 1 cup of pumpkin puree in a bowl.
  • Add 1 cup each of cream cheese, whipped cream and powdered sugar to the puree.

Step 2. Add pumpkin pie spice

add pumpkin pie spice

Spice up the mixture with 1 tablespoon of pumpkin pie spice.


Step 3. Beat until smooth

beat until smooth

  • Beat the mixture thoroughly until you have a smooth, creamy texture.
  • Sprinkle a pinch of cinnamon powder on top of your dip for garnish and added flavor and aroma.
  • Cover and refrigerate for 1 hour.

Serve with your favorite cookies, crackers and fruits for dipping.

You can store the dip in the refrigerator in an airtight container for up to 2 weeks.

classic pumpkin dip


Method 2: Vegan Pumpkin Dip

This dreamy, creamy pumpkin dip is the perfect taste of fall for vegans. No honey, no milk, no cream and yet a blast of flavors!

Things you’ll need:

things need- vegan pumpkin dip

  • Pumpkin puree – 1 cup
  • Coconut milk – 2 cups
  • Cinnamon powder – 1 teaspoon
  • Maple syrup – 1 tablespoon

Step 1. Put all the ingredients in a bowl

add the ingredients in a bowl

  • Put 1 cup of pumpkin puree in a bowl.
  • Add about 1 glass of coconut milk.
  • Add 1 tablespoon of maple syrup (you can alter the amount of this sweetener as per your taste).
  • Spice with 1 teaspoon of cinnamon powder.

Step 2. Whip until smooth

whip until smooth

  • Whip all the ingredients together with a whisk until you get a whipped cream-like texture.
  • Chill it in the refrigerator for 1 hour.

Enjoy your dip with breads, cookies, crackers and any other snack or dish of your choice.


You can store the dip in the fridge for up to 2 weeks.

pumpkin dip for vegans


  • For pregnant ladies, pumpkin dip should only be consumed when fresh (on the first day it’s made). For the rest of the family, it can be refrigerated in an airtight container and consumed within 2 weeks.
  • If you are looking for healthy alternatives, substitute plain Greek yogurt or a light version of cream for the whipped cream.
  • Keeping in mind the health of your kids, you can serve the dip with apples instead of cookies or crackers.
  • Pumpkin is high in fiber and vitamins and can be used as a healthy alternative to butter or mayonnaise on toast and sandwiches.