Cheesy Pumpkin Dip
This Cheesy Pumpkin Dip turns a can of pumpkin puree into something downright luxurious with almost zero effort. It bakes up warm, bubbly, and irresistibly creamy, making it one of my go-to easy appetizers for Thanksgiving when I need something crowd-pleasing in under 30 minutes.
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A Cozy Appetizer Worth Making Again
There’s something about pulling a bubbling dish of warm, cheesy pumpkin out of the oven that instantly makes a gathering feel special. I swear, this is one of those savory pumpkin recipes that’s gone before I’ve even set out the crackers. It can improve any chilly evening, has a regular place in my holiday appetizer rotation, and is the perfect dish for using up leftover canned pumpkin puree.
Why You Will Love Cheesy Pumpkin Dip
- It’s an easy pumpkin recipe with minimal prep. Everything comes together in a food processor, so there’s no complicated technique involved, just blend, bake, and serve.
- It’s a crowd-pleasing appetizer for the holidays. This dip is one of the easiest appetizers for Thanksgiving or any fall get-together, since it bakes hands-off while you handle the rest of the menu.
- It’s rich, savory, and perfectly balanced. Tangy goat cheese, milky cream cheese, nutty Parmesan, and melty mozzarella come together with fresh sage and thyme for warm, savory flavor in every bite.
- It’s a smart way to use up pantry pumpkin. If you’ve been wondering what to make with pumpkin puree, this savory pumpkin recipe is the perfect answer.
Ingredients and Substitutions
- Canned pumpkin puree: This is the base of the dip and gives it that signature fall flavor and color. Be sure to use plain pumpkin puree, not pumpkin pie filling.
- Goat cheese: This adds a fresh, tangy flavor. Feel free to swap in Greek yogurt or extra cream cheese.
- Cream cheese: This adds a lush, creamy texture. If you don’t have cream cheese, you can use mayo or sour cream.
- Grated Parmesan cheese: This brings a salty, nutty depth to this easy pumpkin dip.
- Shredded mozzarella: It’s the perfect melty topping cheese. That said, any shredded cheese will work.
- Fresh sage and thyme: These herbs give the dip its warm, aromatic fall flavor. For dried herbs, use half the amount listed.
- Garlic: This adds an earthy savory note that balances the sweetness of the pumpkin.
- Freshly ground black pepper: Just a touch rounds out all the flavors.
- Crostini, pita chips, or crackers: These are for serving and scooping up every bite of this pumpkin dip recipe.
How to Make Cheesy Pumpkin Dip
Chop the herbs. Finely chop the sage and thyme, then preheat your oven to 400°F (205°C) so it’s hot and ready by the time your dip is assembled.
Blend the base. Add the pumpkin puree, goat cheese, cream cheese, Parmesan, sage, thyme, garlic, and pepper to a food processor and blend until smooth, this is the heart of any good pumpkin dip recipe.
Assemble and top. Transfer the mixture to a 3-qt glass baking dish, smooth the top, and sprinkle the shredded mozzarella evenly over the surface.
Bake and serve. Bake for 20 to 25 minutes until warmed through and the cheese is melted, then garnish with extra thyme leaves and serve with crostini, pita chips, or crackers for an easy appetizer everyone will love.
Pro Tips
- Use room temperature cream cheese. This helps the mixture blend into a perfectly smooth, lump-free dip in the food processor.
- Make it ahead of time. Assemble the dip up to a day in advance, cover, and refrigerate, then bake it right before guests arrive.
- Broil for extra color. For a golden, bubbly top, broil for the last 1 to 2 minutes of baking, watching closely so it doesn’t burn.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave.
Yes! Assemble the dip completely in your baking dish, then cover and refrigerate up to three days before you plan to serve it. You can bake it straight from the refrigerator, just add a few extra minutes to the bake time.
Canned pumpkin puree is incredibly versatile, it works beautifully in soups, chilis, pastas, and baked goods, not just this easy pumpkin dip recipe.
More Recipes to Try
Ingredients
Method
- Preheat oven to 400 F (205 C).
- To a food processor, add the pumpkin, goat cheese, cream cheese, Parmesan, sage, thyme, garlic, and pepper. Blend until smooth.
- Transfer the mixture to a 1-quart baking dish and smooth the top. Top with the mozzarella.
- Bake until warmed through and cheese is melted, 20 to 25 minutes.
- Garnish with more thyme leaves and serve with crostini, pita chips, or crackers.
