Easy Pumpkin Pie Dippers
You will love this recipe for Pumpkin Pie Dippers if you want something that tastes like classic pumpkin pie but is way easier to serve, share, and eat with your fingers. These are perfect when you are hosting friends, heading to a potluck, or looking for Thanksgiving treats for kids that are cute, fun, and super easy. You get crisp, cinnamon sugar pie crust “dippers” plus a creamy pumpkin pie dip that everyone can scoop and snack on. If you are searching for easy Thanksgiving desserts that look festive without taking your whole afternoon, this will be your new go to.
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Ingredients for Pumpkin Pie Dippers
For the pie-crust dippers
- 1 package refrigerated pie crusts, containing 2 crusts
- 2 tablespoons butter, melted
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
For the pumpkin pie dip
- 4 ounces cream cheese, softened
- ½ cup pumpkin puree, not pumpkin pie filling
- ⅓ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 cup Cool Whip, thawed
How to Make Pumpkin Pie Dippers
1. Prepare the oven and pan. Preheat the oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the pie crusts. Let the refrigerated pie crusts sit at room temperature according to the package directions so they are easy to unroll without cracking. Unroll both crusts onto a lightly floured surface. Gently roll them just enough to smooth out any creases and even the thickness.
3. Cut the dippers. Use a pizza cutter or sharp knife to cut the crusts into strips approximately 1 inch wide and 3–4 inches long. For festive shapes, use small leaf or pumpkin cookie cutters. Gently gather and reroll the scraps, keeping the dough as close as possible to the thickness of the original pie crust. Dippers of an even thickness will bake more uniformly.
4. Add the cinnamon-sugar topping. Arrange the pie-crust pieces in a single layer on the prepared baking sheet, leaving a little space between them. Lightly brush the tops with melted butter. You may not need every drop.
In a small bowl, combine the granulated sugar, cinnamon, and pumpkin pie spice. Sprinkle the mixture evenly over the buttered crust pieces.
5. Bake the dippers. Bake for 7–11 minutes, or until the dippers are lightly golden around the edges. Thin strips and smaller shapes may bake more quickly, so begin checking them at 7 minutes.
6. Cool until crisp. Allow the dippers to cool on the baking sheet. They will become crispier as they cool.
7. Make the pumpkin pie dip. While the dippers cool, beat the softened cream cheese in a medium bowl until smooth and creamy. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla. Beat until completely smooth and evenly combined.
8. Add the Cool Whip. Gently fold the thawed Cool Whip into the pumpkin mixture until no white streaks remain and the dip is light and fluffy.
9. Serve. Transfer the pumpkin pie dip to a shallow serving bowl and arrange the cooled pie-crust dippers around it.
Store the pumpkin dip in a covered container in the refrigerator for up to 3–4 days. Store the cooled pie-crust dippers separately in an airtight container at room temperature for up to 3 days. Do not refrigerate the dippers with the dip, or they may soften.
Pro Tips
- Make it ahead. I like to make the pumpkin pie dip up to a day in advance and keep it covered in the fridge. Give it a quick stir before serving. The dippers are best the same day, but you can bake them a few hours ahead.
- Keep the crust cold, but workable. If the pie crust is too cold, it can crack as you unroll it. Too warm and it can get sticky. I follow the package directions for softening, then work fairly quickly for the cleanest cuts.
- Shape ideas for kids. For Thanksgiving treats for kids, I love using mini leaf, pumpkin, or heart cookie cutters. Little hands get excited when the dippers look like tiny cookies instead of plain strips.
- Serve it like a dessert board. I sometimes add extras around the dip like graham crackers, vanilla wafers, apple slices, or pretzels. It turns this into a full fall dessert platter with very little extra effort.
- Adjust sweetness and spice. If you want a stronger pumpkin pie flavor, add an extra pinch of pumpkin pie spice to the dip. For a sweeter dip, add 1 to 2 extra tablespoons of powdered sugar, then taste and adjust.
- Storage tips. Store leftover dip in an airtight container in the refrigerator for up to 3 days. Keep leftover dippers in a zip-top bag at room temperature for 1 to 2 days; if they lose crispness, you can re-crisp them in a 350°F oven for a few minutes.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
Yes. I often use homemade whipped cream. Whip about 1 cup of heavy cream with 1 to 2 tablespoons of powdered sugar until soft to medium peaks form, then fold it into the pumpkin mixture. Just keep the dip chilled until serving.
What kind of pumpkin should I use?
Use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has sugar and spice added, which can make the dip too sweet and throw off the flavor balance.
Can I use a homemade pie crust?
Absolutely. I love this with a flaky homemade crust. Just roll it to a similar thickness to store bought and follow the same cutting, topping, and baking instructions.
How do I keep this food safe for a party?
Since the dip has dairy, I keep it chilled until serving, then let it sit out for up to 2 hours. After that, I would pop it back in the fridge. If you are hosting a long gathering, you can set the dip bowl over a larger bowl filled with ice.
How many servings does this make?
This makes about 35-45 dippers and 2 cups of dip. It’s usually enough for a gathering with around 10 people if you have other desserts/finger foods for people to grab on top of the dip.
I love how these Pumpkin Pie Dippers turn classic pumpkin pie into something you can serve in a big bowl for everyone to share. They fit right in at Friendsgiving, family dinners, or any fall party where you want easy Thanksgiving desserts that still feel special. If you need a fun, low stress way to bring pumpkin pie flavor to the table, especially as Thanksgiving treats for kids, this recipe checks every box while keeping your prep time short.
Pumpkin Pie Dippers
Ingredients
FOR THE PIE-CRUST DIPPERS
- 1 packate refrigerated pie crusts containing 2 crusts
- 2 Tbsp butter melted
- 2 Tbsp granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp pumpkin pie spice
FOR THE PUMPKIN PIE DIP
- 4 oz cream cheese softened
- ½ cup pumpkin puree not pumpkin pie filling
- ⅓ cup powdered sugar
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
- 1 cup Cool Whip thawed
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
- Let the refrigerated pie crusts sit at room temperature according to the package directions so they are easy to unroll without cracking. Unroll both crusts onto a lightly floured surface. Gently roll them just enough to smooth out any creases and even the thickness.
- Use a pizza cutter or sharp knife to cut the crusts into strips approximately 1 inch wide and 3–4 inches long. For festive shapes, use small leaf or pumpkin cookie cutters. Gently gather and reroll the scraps, keeping the dough as close as possible to the thickness of the original pie crust. Dippers of an even thickness will bake more uniformly.
- Arrange the pie-crust pieces in a single layer on the prepared baking sheet, leaving a little space between them. Lightly brush the tops with melted butter. You may not need every drop.
- combine the granulated sugar, cinnamon, and pumpkin pie spice. Sprinkle the mixture evenly over the buttered crust pieces.
- Bake for 7–11 minutes, or until the dippers are lightly golden around the edges. Thin strips and smaller shapes may bake more quickly, so begin checking them at 7 minutes.
- Allow the dippers to cool on the baking sheet. They will become crispier as they cool.
- While the dippers cool, beat the softened cream cheese in a medium bowl until smooth and creamy. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla. Beat until completely smooth and evenly combined.
- Gently fold the thawed Cool Whip into the pumpkin mixture until no white streaks remain and the dip is light and fluffy.
- Transfer the pumpkin pie dip to a shallow serving bowl and arrange the cooled pie-crust dippers around it.
- Store the pumpkin dip in a covered container in the refrigerator for up to 3–4 days. Store the cooled pie-crust dippers separately in an airtight container at room temperature for up to 3 days. Do not refrigerate the dippers with the dip, or they may soften.
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