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Pumpkin Pie Dip

Try a new twist on the pumpkin pie this Thanksgiving: crisp squares of pie crust ready to dunk in a creamy pumpkin pie dip!  This is the perfect Thanksgiving party dessert recipe!!!


  • 2 refrigerated pie crusts
  • 1 box (8oz.) Philadelphia Cream Cheese (softened)
  • 1/3 cup of brown sugar
  • 1 cup of canned pumpkin
  • 1/2 t. pumpkin pie spice
  • 1 tub of Cool Whip
  • Cinnamon and granulated sugar – enough to dust crust squares.


  • Preheat oven to 350 degrees.
  • Unroll pie crusts on a cutting board and using a knife or pizza cutter slice into squares.

  • Place pieces of crust on a cookie sheet, spray with cooking spray and dust with sugar and cinnamon.
  • Bake at 350 degrees for 20-22 minutes- until light brown and toasted.
  • Remove from oven and cool.
  • Place softened cream cheese in a bowl and cream it with the brown sugar until smooth.
  • Add pumpkin and pumpkin pie spice and mix with a mixer on medium until smooth and creamy.
  • Fold in 1/2 tub of Cool Whip.
  • Place in a serving dish and top with remaining Cool- Whip.  Dust with cinnamon.
  • Serve dip with crispy cinnamon crust squares– YUM!


My thoughts:  Again, pumpkin is not a flavor I enjoy– I did taste test this though, and went back for seconds!  This was a HUGE hit both times I served it and I had so many people ask for the recipe I decided to post this earlier than intended so I don’t get mobbed.  If you want to try a unique twist on the traditional pumpkin pie, this is it!  Make a practice round before Thanksgiving and try it out on your friends– they will love you!  ENJOY!!!  r-


About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing!

12 responses »

  1. mmm this looks delicious- I love using pumpkin in different ways!

    • Thanks Lindsay! You are so HEALTHY!!!! I’m afraid my creations will mainly disturb you….I have so many friends who run marathons– good for you! I walked a 10K for my 1st ever race experience this fall and I loved it–not sure about the whole marathon idea though…. 🙂 I’ll sit at the finish line with brownies and cheer you all in!

  2. Yummy! Now you’re making me wish that Canadians saved Thanksgiving for November — after Halloween comes and goes, pumpkin-eatin’ season is pretty much over. 😦

  3. Hello Ruthanne! Noel just told me about your blog – love it. We will be trying this dip out! Here is a variation I just read today that you might enjoy served with Ginger Snaps.

  4. Pingback: Tasty Ways to Use Canned Pumpkin « Quiver Full of Blessings

  5. Pingback: Little Pumpkin Shower: The Food | Twodaloo

  6. I love pumpkin pie and want to try this so very bad, I however strongly dislike Cool Whip and am wondering if using whipping cream as a substitute would be too heavy? Are there other alternatives if it is?

  7. Going to try this. Think it would go good with ginger snaps or snickers doodles.


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