I love all things pumpkin, and nothing says Fall like a good homemade pumpkin dessert. Learn how to make a super quick and easy no bake pumpkin pie filling, which also acts like a pumpkin dip for cookies. Not only can it be used as the filling for a no bake pumpkin pie, it can also be used as a filling for cream puffs, eclairs, and donuts. Or maybe you just want to serve it in bowls topped with whipped cream? Go for it! The whole recipe comes together in less than 10 minutes. Let’s get started!
No Bake Pumpkin Pie Filling Ingredients
To make a no bake pumpkin pie recipe filling at home, you need a handful of simple ingredients:
- Cream cheese – make sure it is soft.
- Canned pumpkin – Or use this homemade pumpkin puree recipe.
- Vanilla extract
- Whipped topping – also called Cool Whip, which is the popular brand.
- Powdered sugar
- Cinnamon
- Pumpkin Pie spice
Equipment/Tools
- 1 large bowl
- Hand mixer
- Spatula
How to make an easy no bake pumpkin pie filling or pumpkin cookie dip
Begin by taking the cream cheese out of the fridge and allowing it to soften, about 2 hours before you plan to use it. Or if you forget to do that, you can soften it on the defrost mode in the fridge. Just make sure it doesn’t melt.
Time to make the pumpkin filling. This pumpkin recipe is so incredibly easy to make. Just throw all the ingredients, the softened cream cheese, pumpkin puree, whipped topping, powdered sugar, vanilla extract, cinnamon, and pumpkin pie spice, into a large bowl and mix until smooth.
NOTE: If the cream cheese isn’t quite soft enough, you will probably get little chunks of cream cheese scattered through the dish, but don’t worry, it will still taste really good.
Now you can use it however you want. To make a no bake pumpkin pie with it, just add this homemade pumpkin pie filling to a pie shell of your choice, either homemade or store-bought. Then add a layer of whipped cream or whipped topping on top and sprinkle with cinnamon. Next, chill the pie in the fridge for about 3 to 4 hours to firm up.
You can also put it in a nice decorative container on a platter, then surround it with a variety of cookies and pastries that can be dipped in it.
Or if you like, you can certainly use it to fill pastries like eclairs and cream puffs.
One of my favorite ways to eat it is to just put it in a small serving bowl and top it with whipped cream and cinnamon, and eat it like that. Enjoy!
How long does no-bake pumpkin pie filling last?
It will last about a week in an airtight container in the fridge. You can also freeze it for a few months.
If you love pumpkin, make sure to check out this ultimate list of pumpkin recipes!
No Bake Pumpkin Pie Filling or Cookie Dip
Equipment
- 1 Large bowl
- Mixer
- Spatula
Ingredients
- 8 oz of cream cheese softened (226g)
- 1 tsp of vanilla extract 5g
- 1 cup of canned pure pumpkin or use homemade 245g
- 1 8- oz tub of whipped topping 226g
- 1/2 tsp of cinnamon 1g
- 1/2 tsp of pumpkin pie spice 1g
- 1 cup of powdered sugar 110g
Instructions
- Remove the cream cheese from the fridge to soften for about 2 hours.
- Add all the ingredients to a large bowl and mix until smooth.
- Serve it however you like! See the Recipe Notes below for some ideas on how to serve it.
Video
Notes
NOTE: If you forget to take the cream cheese out of the fridge, you can soften it in the microwave using the defrost mode, use bursts of 30 seconds until soft.
Ideas for serving it:
- Serve as is in small bowls topped with whipped cream and cinnamon
- Serve in a decorative container on a platter with a variety of cookies and pastries around it to dip in it.
- Use as a pastry filling in cream puffs, eclairs, donuts, etc.
- Add it to an empty pie shell and spread it evenly. Then top with a layer of whipped cream and cinnamon. Place it in the fridge for a few hours to firm up. Then serve it as a no-bake pumpkin pie.
Do you like this easy pumpkin pie recipe for filling or cookie dip? Let me know in the comments, and please share this simple recipe with any of your friends or family who love pumpkin!
