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Pumpkin Pie Dip

Pumpkin Pie Dip

Courtesy of Chobani

Get seasonally pumpkin spicy with this delicious gluten-free pumpkin pie dip—perfect for fall parties, Halloween haunts or for whenever the desire for pumpkin hits!


  • 1¼ cup Chobani Whole Milk Plain Greek Yogurt
  • ¼ cup reduced fat cream cheese, softened
  • ¾ cup powdered sugar
  • 1 cup canned pumpkin pie filling
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • Pinch of salt
  • Fresh apple slices
  • Gluten-free gingersnap cookies


  1. Using an electric mixer, beat cream cheese and sugar together on medium speed until smooth.
  2. Add pumpkin, spices and seasonings, beating well. Fold in Chobani yogurt on low speed until fully blended.
  3. Cover and chill 8 hours. Serve with apple slices and gluten-free gingersnaps for dipping.


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