This Pumpkin Dip with Maple Pecans is a rich and creamy dip that’s perfect for fall gatherings or family dessert! Pumpkin dip is a fun treat made for sharing. It’s a quick and easy flavourful dessert dip that can be whipped up in minutes. The delicious pumpkin dip turns those cookies in the pantry, or fruit in the fridge, into the perfect autumn treat.
FAQ’s about Making Pumpkin Dip:
Is Pumpkin Dip Gluten Free? – Yes! This Pumpkin Dip Recipe is naturally gluten free. The dip can be made low carb and keto friendly as well by switching the sugar for powdered erythritol, xylitol, monk fruit or stevia.
Can I Make This Dip Ahead of Time? – Yes! You can absolutely make this dip ahead of time to use for a party, gathering, potluck, Halloween party or snack. Let it chill out in the refrigerator for a few hours or overnight.
How Do You Serve the Pumpkin Dip? – This makes a great party dip, served with gluten free shortbread cookies, graham crackers, gingersnaps, sliced apples, pretzels or vanilla wafer cookies.
How Do You Make This Dip Lighter? – Use light cream cheese instead of full-fat cream cheese to make it lighter with less calories.
What Spices are in Pumpkin Pie Spice? – Pumpkin spice (a.k.a. pumpkin pie spice) is an aromatic blend of cinnamon, nutmeg, cloves, and ginger. Sometimes allspice is included.
Can I use table Syrup Instead of Maple Syrup? – Yes, you can swap out the maple syrup for table syrup if needed. The table syrup will also work for this recipe.
What Ingredients Do You Need To Make Pumpkin Dip?
Here’s what you’ll need: (See recipe card below for full printable recipe)
- Pumpkin Puree – Don’t use pumpkin pie filling, it contains wheat flour
- Cream Cheese
- Powdered Sugar
- Cinnamon
- Pumpkin Pie Spice
- Pecans
- Maple Syrup
How Do You Make Pumpkin Dip?
Here’s how to make it: (See recipe card below for full printable recipe)
Step 1: Let the cream cheese come to room temperature. Preheat oven to 350 F. In a small bowl, cover the pecans with 1 Tbsp of maple syrup. Mix until the pecans are fully coated in the syrup. Then place them onto a parchment paper covered baking tray. Bake for 4-5 minutes, then stir them around before letting cool.
Step 2: In a large mixing bowl, use a mixer to soften the cream cheese. Mix in the pumpkin puree about a 1/3 at a time. Next mix in the powdered sugar, cinnamon, pumpkin pie spice and 2 Tbsp of the maple syrup.
Step 3: Place the pumpkin dip into a large serving bowl. Cover and chill in the fridge for at least 2 hours. Chop up the cooled maple pecans. Then cover the top of the dip with them. Next, drizzle the remaining 1 Tbsp of maple syrup over the top. Serve with gluten free shortbread cookies, graham crackers, gingersnap cookies or apple slices.
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Tips For Making The Best Pumpkin Dip:
- Important Note: Use pumpkin puree, not pumpkin pie filling. Canned pumpkin pie filling contains wheat flour.
- Use softened cream cheese.
- Pumpkin dip will keep within the refrigerator for up to 3 days.
- The maple syrup can be swapped out for honey or table syrup. It can also be omitted if preferred.
- Try walnuts instead of pecans.
- Regular sugar or brown sugar can be used in place of the powdered sugar.
- For a lower-fat version of this recipe, substitute light cream cheese.
- Use 2 Tsp of cinnamon and skip the pumpkin pie spice if needed.
- Make it sugar free by switching out the sugar for powdered erythritol, xylitol, monk fruit or stevia.
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Pumpkin Dip with Maple Pecans
Ingredients
- 1 Can Pumpkin Puree 15 oz
- 8 oz Cream Cheese
- 1/2 Cup Powdered Sugar
- 1 Tsp Cinnamon
- 1 Tsp Pumpkin Pie Spice
- 4 Tbsp Maple Syrup divided
- 1/3 Cup Pecans
Instructions
- Let the cream cheese come to room temperature. Preheat oven to 350 F. In a small bowl, cover the pecans with 1 Tbsp of maple syrup. Mix until the pecans are fully coated in the syrup. Then place them onto a parchment paper covered baking tray. Bake for 4-5 minutes, then stir them around before letting cool.
- In a large mixing bowl, use a mixer to soften the cream cheese. Mix in the pumpkin puree about a 1/3 at a time. Next mix in the powdered sugar, cinnamon, pumpkin pie spice and 2 Tbsp of the maple syrup. Mix until smooth.
- Place the pumpkin dip into a large serving bowl. Cover and chill in the fridge for at least 2 hours. Chop up the cooled maple pecans. Then cover the top of the dip with them. Next, drizzle the remaining 1 Tbsp of maple syrup over the top. Serve with gluten free shortbread cookies, graham crackers, gingersnap cookies or apple slices.
Notes
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More Easy Gluten Free Recipes:
If you Love this Easy Gluten Free Pumpkin Dip Recipe, check out some of my other Gluten Free Pumpkin Recipes Here:
- Gluten Free Pumpkin Pie
- Low Carb Pumpkin Spice Coffee Cake
- Keto Pumpkin Cinnamon Rolls
- Impossible Pumpkin Pie
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© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.
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