Pumpkin Pie Fluff Dip with Pie Crust Chips

Pumpkin pie fluff dip that has all the flavours of a slice of pie. Served with cinnamon sugar pie crust chips, it’s the perfect fall dessert!

It’s that time of year again. The leaves are changing colours, the days are getting shorter and we’re all starting to think about what we’ll be cooking for our Thanksgiving feast.

One thing is certain: pumpkin pie will be on the menu!

If you’re looking for a fun twist on one of your favourite pumpkin desserts this holiday season, try my pumpkin pie dip recipe, it won’t disappoint if you are looking for a creamy pumpkin dip!

Have you ever had pumpkin fluff? It’s a delicious dessert made with simple ingredients that tastes just like taking a perfect bite of traditional pumpkin pie with whipped cream on top. This Pumpkin Pie Fluff Dip is also served with pie crust chips for those of us whose favourite part of pie is the crust!

We used maple leaf cookie cutters to make our pie crust dippers, but feel free to use any fall themed cookie cutters you have on hand.

This Pumpkin Pie Fluff Dip with Pie Crust Chips recipe is perfect for a gathering – although it is a sweet dip it works well as an appetizer for Thanksgiving dinner or for dessert. The fluff dip can be made ahead of time and refrigerated until you’re ready to serve it while the pie crust chips are baked right before serving.

You’ll love this easy pumpkin dip recipe that will make your guests feel like they’ve been invited into your kitchen! It will soon be among your favorite pumpkin recipes, it’s perfect using up any leftover pumpkin puree!

Serve with pumpkin spice lattes for a warm and comforting dessert course your guests will talk about for years after.

How to Store Pie Crust Chips

If you plan to make the pie crust chips ahead of time, or have leftovers to store, simply place the pastry chips in an airtight container and store it in a cool, dry place. They should last up to five days in this manner.

If you want your pie crust chips warmed for extra crispiness (who doesn’t?) simply pop them into a 350 degree F oven for about 10 minutes. This should help if they start to taste a little stale!

How to Store Pumpkin Pie Fluff

Store your leftover dip in an airtight container in the fridge for up to five days.

Tip: You can serve the pumpkin pie fluff dip directly from the fridge, or you can allow it to come to room temperature before serving.

You can also store this dip in the freezer for up to 3 months, but it will need to be thawed out before you plan on serving.

Tip: If pumpkin pie fluff dip is frozen, allow for 24 hours in the refrigerator to thaw before serving.

You may need to re-whip before serving.

What to Serve with Pumpkin Dip

Wondering what you should dip into your Pumpkin Dip? Cookies, fresh fruit, and salty snacks are all great options. I would recommend serving pumpkin pie fluff dip with:

• Graham crackers
• Gingerbread cookies
• Ginger snaps
• Pumpkin spice scones
• Vanilla wafers
• Pretzels
• Apple slices
• Pear slices
• Pie crust dippers

About the Ingredients for Pumpkin Pie Dip

Pie crust – We used refrigerated pie crusts for ease but if you have a really ace pastry recipe that you love, feel free to go from scratch.

Butter – Salted butter, needs too be melted so you can brush it over the pastry cut outs.

Cinnamon sugar – Yup. Go generous here.

Cream cheese – I recommend full fat cream cheese and not light. This isn’t meant to be healthy, just tasty.

Pumpkin – Make sure you are using pure pumpkin puree and not pumpkin pie filling. However, if all you have on hand is pumpkin pie mix, simply omit the pumpkin pie spice.

Pumpkin spice – If you don’t have any premixed spice on hand, make your own: 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves.

Whipped topping – We used cool whip, but you can also use homemade whipping cream for this. Be sure to fold it in rather than stirring, this is the secret to a really light, fluffy and creamy dip.

Looking for More Recipes made with Pumpkin Puree?

If you have pumpkin puree leftover to use up, check out some of my favourite pumpkin recipes.

An easy recipe for Baked Pumpkin Donuts that results in soft fluffy and flavourful cake donuts without yeast in just 30 minutes.

This healthy pumpkin pie smoothie is a great way to use up leftover canned pumpkin puree from Thanksgiving. A delicious fall treat!

These soft and cakey pumpkin spice cookies with maple icing offer just the right amount of sweetness and a delicious kick of pumpkin spice.

How to Make Pumpkin Pie Fluff Dip

Yields: 12 Servings | Prep time: 10 Mins | Cook time: 8 Mins

Ingredients:

For the Chips:

• 2 packages refrigerated pie crust
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1 teaspoon cinnamon

For the Dip:

• 1 8-ounce package cream cheese, softened
• 1½ cups pumpkin puree
• 2 teaspoons pumpkin spice
• 1 cup frozen whipped topping, thawed

Directions:

Preheat the oven to 425 degrees F.

Roll out the pie crust and use a cookie cutter to cut out the chips.

Keep rolling out the dough and cutting out shapes until all the dough has been used.

Place the pie crust pieces on a sheet pan lined with parchment paper, and then lightly brush with the melted butter.

Combine the cinnamon and sugar together in a small bowl. Generously sprinkle over the top of the chips.

Bake in the preheated oven for 8 to 10 minutes, or until just golden brown and crisp. Allow to cool completely on a wire rack before serving with the dip.

Meanwhile, prepare the pumpkin dip by whipping the cream cheese in the bowl of a stand mixer. Mix in the pumpkin puree and pumpkin pie spice until well combined. You can also mix by hand in a large bowl with a whisk if you don’t have an electric mixer.

Carefully fold in the whipped topping.

Serve with pumpkin pie chips.