Pumpkin Pie Dip – Easy Creamy Pumpkin Pie Dip for the Fall

Pumpkin Pie Dip .  This is a tasty dip that you can share with little ones and kids of all ages.  It’s simple and quick to make and keeps in the fridge for about 5-7 days. The best thing about this dip is that you can use it as a “mix-in” for other foods.

You can use whole milk yogurt or Greek yogurt as a substitute for cream cheese if preferred.  Using one of these substitutions when making pumpkin pie dip will cause the dip to be less thick.

When to Introduce:  Introduce this tasty pumpkin dip to  your baby from the age of 8 months and older.

How to Cook:  Bake, Poach, Steam or Roast or use canned pumpkin – don’t get the pumpkin pie mix however, just plain ole’ pumpkin!

To Peel or Not to Peel:  Pumpkin should always be peeled!  Hard shelled squash’ do not have digestible “peels”.

Mixes Well With:  applesauce, pears, bananas, acorn squash, carrots, sweet potatoes, oatmeal, rice, chicken

Allergens:  Dairy

If you want to use fresh pumpkin. checkout our instructions for roasting squash here.