Baked pumpkin pie cheesecake dip

No need to make a crust or base for this easy pumpkin pie cheesecake dip! Simply bake, chill and serve with biscuits or fruit – a perfect self-serve dessert for a festive gathering!


  • 1 cup pumpkin puree
  • 180g cream cheese (1 pack)
  • 1/2 cup Greek yoghurt
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 tsp vanilla Extract
  • 1/8 tsp allspice
  • 1/8 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ginger


Combine all ingredients in a medium bowl and whisk or beat on medium speed until thoroughly combined. Pour into greased pie tin or baking tray and bake on gas mark 5 (375 F) for 45 minutes or until firm. Remove from oven and thoroughly chill before serving with gingersnaps, digestive biscuits, graham crackers or sliced fruit for dipping!

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