This Slow Cooker Pumpkin Pie Dip tastes like the creamy, spiced heart of a perfect pumpkin pie—but you can scoop it up with graham crackers or apple slices. The slow cooker does all the work, gently warming the flavors into a luxuriously smooth dip. It’s wonderfully easy and perfect for autumn gatherings.
Looking for Slow Cooker Pumpkin Pie Dip inspiration? You'll love what we have! Explore more Crockpot Recipes recipes or discover our Burgers favorites.
Why You’ll Love This Slow Cooker Pumpkin Pie Dip
- Effortless Elegance: The slow cooker does nearly all the work for you.
- Cozy Aroma: Fills your home with the scent of cinnamon and pumpkin.
- Incredibly Versatile: Serve warm, room temp, or chilled with many dippers.
- Surprisingly Lighter: Tastes rich but feels a bit lighter than pie.
Ingredients & Tools
- 1 (8 oz / 225 g) block cream cheese, softened
- 1 (15 oz / 425 g) can pure pumpkin purée (not pumpkin pie filling)
- 1 cup light brown sugar, packed
- 1/2 cup sour cream
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
Tools: A 3 to 4-quart slow cooker, electric hand mixer or sturdy whisk, and a rubber spatula.
Notes: Use plain, unsweetened pumpkin purée, not pumpkin pie filling. Don’t be shy with the warm spices for authentic pie flavor.
Nutrition (per serving)
| Calories: | 145 kcal |
| Protein: | 2 g |
| Fat: | 6 g |
| Carbs: | 22 g |
| Fiber: | 1 g |
Serves: 10 | Prep Time: 10 minutes | Cook Time: 1 hour 30 minutes | Total Time: 1 hour 40 minutes
Before You Start: Tips & Ingredient Notes
- Softened cream cheese is non-negotiable. Take it out of the fridge at least an hour ahead. If it’s too cold, you’ll end up with a lumpy dip no matter how much you mix, and we’re going for supremely smooth.
- Pumpkin purée vs. pumpkin pie filling. This is the most common mix-up! Pumpkin pie filling already has sugar and spices added. We want the pure, plain purée so we can control the flavor and sweetness ourselves.
- Don’t have all the individual spices? No worries! You can use 3 teaspoons of pre-mixed pumpkin pie spice instead of the cinnamon, ginger, nutmeg, and cloves listed. The flavor profile will be just as lovely and cozy.
- Brown sugar brings the depth. Its molasses notes are what give this dip that deep, caramel-like flavor that’s so characteristic of pumpkin pie. Using white sugar just won’t achieve the same rich result.
How to Make Slow Cooker Pumpkin Pie Dip
Step 1: Start by ensuring your cream cheese is perfectly softened at room temperature. Add it to a large mixing bowl along with the packed brown sugar. Using an electric hand mixer on medium speed, beat them together for about 2-3 minutes, until the mixture is completely smooth and no lumps of cream cheese remain. You’ll notice the color lightens slightly and the texture becomes fluffy—this is exactly what you want for a silky base.
Step 2: Add the entire can of pumpkin purée and the sour cream to the bowl. Continue to beat on medium-low speed until everything is thoroughly combined. Scrape down the sides and bottom of the bowl with a rubber spatula to make sure no pockets of cream cheese are hiding. The mixture will be quite thick at this stage, which is perfectly normal.
Step 3: Now for the flavor! Beat in the vanilla extract, cinnamon, ginger, nutmeg, cloves, and that pinch of salt. Mix for another minute until the spices are fully incorporated and the dip has a uniform, beautiful orange-brown color. Give it a quick taste—this is your chance to adjust the spices if you’re a cinnamon fanatic and want to add an extra dash.
Step 4: Lightly grease the inside of your slow cooker with a bit of butter or cooking spray. This isn’t strictly necessary, but it makes cleanup a dream. Transfer the entire pumpkin mixture into the slow cooker and use your spatula to spread it into an even layer.
Step 5: Place the lid on the slow cooker and set it to the LOW heat setting. Let it cook for about 1 hour and 30 minutes. You’ll want to stir it gently every 30 minutes or so to ensure it heats evenly and doesn’t develop a skin on top. The dip is ready when it’s hot all the way through and has a relaxed, spreadable consistency.
Step 6: Once it’s done, you can serve it immediately warm, or for a thicker texture, let it cool to room temperature. The dip will continue to thicken as it cools. If you’re making it ahead, you can refrigerate it and then gently re-warm it in the slow cooker on low for 20-30 minutes before serving, giving it a good stir to bring it back to its creamy glory.
Top Mistakes to Avoid
- Mistake: Using cold cream cheese. This is the number one reason for a lumpy, grainy dip. The fat in the cream cheese needs to be soft to emulsify properly with the other ingredients. I’ve messed this up before too, and it’s a real texture killer.
- Mistake: Cooking on high heat. The slow, gentle heat of the LOW setting is what melds the flavors together and prevents the dairy from curdling or separating. High heat will make it greasy and can cause it to burn on the edges.
- Mistake: Forgetting to stir. While it’s mostly hands-off, giving it a quick stir every 30 minutes ensures even heating and prevents a thicker film from forming on the surface. It only takes a second and makes a big difference.
- Mistake> Overcooking. You’re just warming it through and letting the flavors marry, not actually “cooking” it for hours. After about 90 minutes on low, it’s done. Letting it go too long can cause it to dry out or lose its creamy texture.
Expert Tips
- Tip: Make it a day ahead. The flavors in this dip get even better after they’ve had time to mingle overnight in the fridge. Just store it covered and re-warm it gently in the slow cooker before serving—it will taste even more developed and delicious.
- Tip: Add a textural topping. Right before serving, sprinkle the top with a handful of toasted pecans or walnuts and a tiny extra pinch of cinnamon. The crunch provides a fantastic contrast to the creamy base and makes it look gorgeous.
- Tip: Customize the sweetness. If you prefer a less sweet dip, start with 3/4 cup of brown sugar, taste the mixture before cooking, and add more if needed. You can always add more sugar, but you can’t take it out!
- Tip: Use it as a spread. Don’t limit this to just a dip! It’s amazing swirled into oatmeal, spread on toast, or even as a filling for crepes. It’s so versatile beyond the chip bowl.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4–5 days.
- Freezer: Not recommended; dairy and pumpkin can separate and become grainy.
- Reviving: Gently re-warm in the slow cooker on low, stirring until creamy again.
Serving Suggestions
Complementary Dishes
- Cinnamon Sugar Pita Chips — Their sturdy crunch and sweet-spiced coating are the perfect textural contrast to the creamy, soft dip.
Slow Cooker Pumpkin Pie Dip
Make this easy Slow Cooker Pumpkin Pie Dip for your next fall party! It's creamy, spiced, and perfect with graham crackers. Get the simple recipe here!
Ingredients
For the Ingredients
-
1 block cream cheese (softened, 8 oz / 225 g)
-
1 can pure pumpkin purée (not pumpkin pie filling, 15 oz / 425 g)
-
1 cup light brown sugar (packed)
-
1/2 cup sour cream
-
2 teaspoon pure vanilla extract
-
2 teaspoon ground cinnamon
-
1/2 teaspoon ground ginger
-
1/4 teaspoon ground nutmeg
-
1/4 teaspoon ground cloves
-
1/8 teaspoon salt
Instructions
-
Start by ensuring your cream cheese is perfectly softened at room temperature. Add it to a large mixing bowl along with the packed brown sugar. Using an electric hand mixer on medium speed, beat them together for about 2-3 minutes, until the mixture is completely smooth and no lumps of cream cheese remain. You’ll notice the color lightens slightly and the texture becomes fluffy—this is exactly what you want for a silky base.01
-
Add the entire can of pumpkin purée and the sour cream to the bowl. Continue to beat on medium-low speed until everything is thoroughly combined. Scrape down the sides and bottom of the bowl with a rubber spatula to make sure no pockets of cream cheese are hiding. The mixture will be quite thick at this stage, which is perfectly normal.02
-
Now for the flavor! Beat in the vanilla extract, cinnamon, ginger, nutmeg, cloves, and that pinch of salt. Mix for another minute until the spices are fully incorporated and the dip has a uniform, beautiful orange-brown color. Give it a quick taste—this is your chance to adjust the spices if you’re a cinnamon fanatic and want to add an extra dash.03
-
Lightly grease the inside of your slow cooker with a bit of butter or cooking spray. This isn't strictly necessary, but it makes cleanup a dream. Transfer the entire pumpkin mixture into the slow cooker and use your spatula to spread it into an even layer.04
-
Place the lid on the slow cooker and set it to the LOW heat setting. Let it cook for about 1 hour and 30 minutes. You’ll want to stir it gently every 30 minutes or so to ensure it heats evenly and doesn’t develop a skin on top. The dip is ready when it’s hot all the way through and has a relaxed, spreadable consistency.05
-
Once it's done, you can serve it immediately warm, or for a thicker texture, let it cool to room temperature. The dip will continue to thicken as it cools. If you're making it ahead, you can refrigerate it and then gently re-warm it in the slow cooker on low for 20-30 minutes before serving, giving it a good stir to bring it back to its creamy glory.06
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