High Protein Pumpkin Pie Dip

This creamy high protein pumpkin pie dip is an easy no-cook fall dessert that comes together in 5 minutes or less! Made with Greek yogurt, cottage cheese, pumpkin puree, pumpkin pie spice, vanilla, brown sugar, and maple syrup, it has all the cozy flavor of pumpkin pie with about 10 grams of protein per serving. Serve it with apple slices, graham crackers, or gingersnaps for an easy fall snack or dessert.

A High Protein Pumpkin Pie Dip for When You Want a Pumpkin Dessert Without Turning on the Oven

I LOVE pumpkin pie and have since I was a kid but if I’m being completely honest, I typically only make it once a year on Thanksgiving. I always make it completely from scratch including roasting my own pumpkins for the filling so it’s a bit daunting even though it’s incredibly worth it. Enter: this incredibly easy no-bake and no-cook high protein pumpkin pie dip!

This easy pumpkin pie dip is packed with warm spices (my homemade pumpkin pie spice does the heavy lifting here!) and cozy pumpkin flavor. It’s also super creamy and higher in protein thanks to a couple of key ingredients. This no-bake pumpkin dessert is perfect for you if you really love the flavor of pumpkin pie, but want something that comes together easily in just 5 minutes without turning on the oven or stove. Pair it with some apple slices or graham crackers and dessert is sorted!

JUMP STRAIGHT TO:

• Key High Protein Ingredients
• Tips for Ensuring a Super Creamy Texture
• Pumpkin Pie Dip Serving and Pairing Suggestions
• More Treats for Pumpkin Season

Key High Protein Ingredients

This no-bake pumpkin dessert relies on two easy-to-find ingredients for the higher protein count: Greek yogurt and cottage cheese. Both of these ingredients work together to yield a creamy texture and rich flavor that is similar to a baked pumpkin pie! Between the Greek yogurt, cottage cheese, and the pumpkin puree, the whole recipe (about 3 1/2 cups) contains about 47 grams of protein, which is about 10 grams per serving if each serving is about 3/4 cup.

Want even more protein? You can absolutely add a scoop of your favorite protein powder! I recommend either an unflavored one or a vanilla one. If your protein powder is sweetened, I recommend leaving out the brown sugar and maple syrup and adding those to taste at the end so that the pumpkin dip isn’t overly sweet.

Tips for Ensuring a Super Creamy Texture

Even though this is a dump and blend kind of pumpkin recipe, there are a couple of things I noticed during testing that help to ensure a super creamy texture instead of a gritty one:

• An upright blender will yield the creamiest texture. While an immersion blender got close, the upright blender definitely produced the creamiest results. The food processor yielded slightly gritty results no matter how much I ran it. The dip still tasted great, but if you want a smooth and creamy texture, go with an upright blender.
• Use thick pumpkin puree, not one that is watery. If you open the can and your puree seems watery, put it in a fine mesh sieve (don’t press it!) and let it drain over a bowl for about 30 minutes. Watery pumpkin puree will yield a much thinner and more watery dip rather than a thick and creamy one.

Pumpkin Pie Dip Serving and Pairing Suggestions

What I really love about this no-cook pumpkin pie dip is that it can be dressed up for a holiday dessert table or simply enjoyed straight outta the fridge for a quick snack or dessert! You can honestly serve it with whatever you prefer for dipping but my favorites are apple slices, graham crackers, gingersnaps or any ginger molasses cookie, shortbread cookies, and figs.

FOR YOUR HOLIDAY TABLE

If you’re adding this easy pumpkin treat to your holiday dessert table, I would go with a similar setup to what you see in the photos. Add the dip to a serving bowl, then set the bowl on a wooden board. Pile your dippers around the bowl then garnish the top of the dip with some chopped pumpkin seeds and a sprinkle of pumpkin pie spice or chocolate sprinkles.

FOR A WEEKDAY SNACK OR DESSERT

If meal prep is your thing, or you get joy from seeing things perfectly portioned into containers stacked in your fridge, go ahead and pre-portion your dip. I think 3/4 cup is a generous sized portion though I’ve been known to polish off an entire cup while watching re-runs of Are You Afraid of the Dark! Pop the dip into little jars and keep them in your fridge so you can easily pull a serving out during the week when you want a high protein pumpkin treat.

More Treats for Pumpkin Season

The pumpkin recipe I have made way more than any other in my lifetime is this pumpkin pecan granola. I used to sell it at the farmers market wayyyy back in the early days of Sweet Miscellany and it sold out every single time! Even though there’s several steps involved, these dark chocolate bonbons are a decadent and incredibly delicious no-cook and no-bake pumpkin dessert. If you want coffee shop baked goods vibes, you have to try these gluten free maple glazed pumpkin scones — so good!

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