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This easy Whipped Pumpkin Ricotta Dip is a festive Fall appetizer, a simple protein-packed afternoon snack, or a healthy make-ahead spread for your breakfast toast. No matter when you choose to enjoy it, the creamy, sweet, warmly spiced blend will soon become a seasonal favorite treat!

A close up of pumpkin spice whipped ricotta in a bowl with ginger cookies at the side
Table of Contents
  1. A Healthy, Sweet Treat in Minutes
  2. Ingredients for Whipped Pumpkin Spice Ricotta Dip
  3. How to Make Pumpkin Spice Whipped Ricotta Dip
  4. How To Serve Whipped Pumpkin Ricotta
  5. Whipped Pumpkin Ricotta Dip Recipe Tips and Variations
  6. More Sweet Pumpkin Recipes
  7. Whipped Pumpkin Ricotta Dip Recipe

Ricotta cheese just doesn’t get enough attention, does it? Have you ever tried it as a sweet dip or spread? I love that I can toss a few simple ingredients into my food processor and within a matter of minutes, I have a fancy-looking, delicious-tasting, multi-tasking concoction!

A Healthy, Sweet Treat in Minutes

Ricotta cheese is one of those unsung heroes of the cheese world. It’s rich, creamy, and easy to work with. Not only is it a delicious cheese used in hundreds of recipes, but it’s also good for you! Ricotta cheese contains more Vitamin D than just about any other cheese, and it’s also packed with protein and calcium. One serving is one-half of a cup, which is plenty to help you feel full, satisfied, and energized after breakfast or a snack.

The health benefits alone make this easy ricotta dip the perfect recipe, but the flavors! Oh, the flavors. If you’re a pumpkin spice lover, you’ve got to try this sweet dip. With just a few simple ingredients, you’ll have a tasty dip that you can make any time of year.

Ingredients for Whipped Pumpkin Spice Ricotta Dip

You only need a few supplies to make this recipe. I use my food processor, but a hand mixer or even a whisk and a strong arm will do the trick. The rest? Five simple ingredients, minimal effort, and one tasty treat. Below is a list of ingredients you need. As always, be sure to check out the recipe card at the bottom of the post for the complete ingredient measurements and directions!

  • Ricotta Cheese: I use part-skim ricotta for this dip, but you can use whole milk; it will have a creamier consistency.
  • Pumpkin Pie Spice: you can buy store-bought pumpkin spice or make your own with cinnamon, ginger, nutmeg, allspice, and cloves.
  • Canned Pumpkin Puree: you do not want to use pumpkin pie filling.
  • Maple Syrup: to sweeten the mixture.
  • Salt: to balance and enhance the flavors.

Making Your Own Pumpkin Pie Spice

Pumpkin spice is a great seasoning mix to have on hand that can be used in a ton of pumpkin recipes. It’s totally worth buying a pre-mixed seasoning, but it’s also just as easy to make on your own. Simply mix together 2 tsp. ground cinnamon, ½ tsp. ground nutmeg and ground ginger, and ¼ tsp. ground cloves. You can easily multiply these measurements to make more and store the remainder in an empty spice container and use it whenever needed!

A close up of a slice of apple scooping up some Pumpkin Spice Whipped Ricotta

How to Make Pumpkin Spice Whipped Ricotta Dip

Whether you make this pumpkin dip recipe as an appetizer, a protein-packed snack, or a sweet dessert, it’s a crowd-pleaser! It’s perfect around the holiday season when you need just a little snack to hold you over until the main feast.

  • Combine all the ingredients in a large bowl or food processor and blend until creamy.
  • Transfer the mixture to a serving bowl.
  • Garnish with a drizzle of maple syrup and a sprinkle of flaky sea salt.
  • Serve with a variety of dippers & enjoy!

How To Serve Whipped Pumpkin Ricotta

I sweetened this pumpkin ricotta spread with just a touch of maple syrup but loaded it with plenty of pumpkin and pumpkin spice flavor! It is fall, after all.

I enjoyed my pumpkin spice whipped ricotta for breakfast, lunch, and snack, but I also think it would be a great light-yet-festive appetizer to serve for Thanksgiving. It’s full of healthy protein (kind of like cottage cheese, minus the lumpy curds) and is definitely a kid-friendly snack too! It would satisfy the munchies without completely weighing down your guests before you even get to the turkey and trimmings!

When serving as a dip, there are plenty of dipping options to enjoy whipped pumpkin ricotta with:

  • Apple slices
  • Graham crackers
  • Gingersnap or snickerdoodle cookies
  • Nilla wafers
  • Cinnamon sugar-coated pie crust chips
  • Pretzels or pretzel chips
  • Toasted bread or crostini
An overhead shot of Pumpkin Spice Whipped Ricotta with sliced apples and cookies

Whipped Pumpkin Ricotta Dip Recipe Tips and Variations

  • I use part-skim ricotta cheese, but you could use whole milk ricotta – it will have a thicker, creamier texture and be a bit richer.
  • Instead of maple syrup, you can use vanilla extract or brown sugar to sweeten the pumpkin ricotta.
  • Garnish the pumpkin ricotta dip with mini chocolate chips, cookie crumbs, a drizzle of caramel, a dusting of pumpkin spice, or a pinch of kosher salt.
  • If you’re feeling really ambitious, you can make your own pumpkin purée from roasted pumpkin, but I like to stick to store-bought for ease.
  • Leftover whipped pumpkin ricotta dip should be stored in an airtight container in the fridge for up to 5 days.

Why is my whipped ricotta runny?

Sometimes, lower-fat ricotta cheese can be more watery than the higher-fat option. If the ricotta is a bit runny in the container, you can strain it through a cheesecloth to remove excess moisture. Because we aren’t adding much additional liquid to this recipe (other than the maple syrup), you shouldn’t have much of an issue with excess moisture.

Is whipped ricotta grainy?

When ricotta cheese is whipped up, the curds break up, resulting in smaller, grain-like textures. Whipping by hand or with a hand mixer might result in this grainy texture. Using a food processor with sharp blades helps to blend the ricotta cheese into a more smooth and creamy texture. Using whole milk ricotta will also help.

If you’re looking for a tasty Fall treat, this whipped pumpkin ricotta recipe is perfect for the season! It’s a quick and easy recipe that comes together in minutes, and who doesn’t love pumpkin spice?! The recipe makes for perfect Christmas gifts (pair the written recipe with a jar of homemade pumpkin spice – how cute would that be?!), or whip it up for guests – either way, it’s worth trying!

More Sweet Pumpkin Recipes

Whipped Pumpkin Ricotta Dip

5 from 1 vote
Prep: 5 minutes
Total: 5 minutes
Servings 8 servings
Calories 53 kcal
This quick and easy whipped pumpkin spice ricotta dip is a delicious, healthy treat that's perfect any time of year — but especially in the Fall! Five minutes and five ingredients is all you need to make this yummy, protein-packed pumpkin ricotta dip!

Ingredients
  

  • 1 15-ounce container part-skim ricotta
  • 2 teaspoons pumpkin pie spice
  • ¼ cup unsweetened canned pumpkin puree
  • 1 tablespoon maple syrup plus extra for serving
  • ¼ teaspoon salt
  • For serving: graham crackers, shortbread cookies, gingersnap cookies, apples, pears

Instructions

  • Combine all ingredients in a food processor. Puree for a few seconds until smooth.
    1 15-ounce container part-skim ricotta, 2 teaspoons pumpkin pie spice, ¼ cup unsweetened canned pumpkin puree, 1 tablespoon maple syrup, ¼ teaspoon salt
  • Transfer to a serving bowl and swirl the top with the back of a spoon. Drizzle with additional maple syrup and serve.

Notes

  • Serve with: apple slices, graham crackers, gingersnap or snickerdoodle cookies, nilla wafers, cinnamon sugar-coated pie crust chips, pretzels or pretzel chips, toasted bread or crostini
  • I use part-skim ricotta cheese, but you could use whole milk ricotta – it will have a thicker, creamier texture and be a bit richer.
  • Instead of maple syrup, you can use vanilla extract or brown sugar to sweeten the pumpkin ricotta.
  • Garnish the pumpkin ricotta dip with mini chocolate chips, cookie crumbs, a drizzle of caramel, a dusting of pumpkin spice, or a pinch of kosher salt.
  • If you’re feeling really ambitious, you can make your own pumpkin purée from roasted pumpkin, but I like to stick to store-bought for ease.
  • Leftover whipped pumpkin ricotta dip should be stored in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 53kcalCarbohydrates: 6gProtein: 4gCholesterol: 8mgSodium: 129mgPotassium: 21mgSugar: 3gVitamin A: 1190IUVitamin C: 0.4mgCalcium: 93mgIron: 0.2mg
Keyword: pumpkin spice breakfast recipe, pumpkin spice dip, whipped pumpkin ricotta
Course: Breakfast
Cuisine: American
Author: The Seasoned Mom
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Gayle@Pumpkin 'N Spice says:

    This is such a great idea, Blair! I don’t think I’ve ever had ricotta in a sweet dip before. I love your creativity! I think I would be spreading this on just about everything!

    1. Blair says:

      Thanks, Gayle! Definitely give it a try this way…you’ll love it! 🙂

  2. Jen | Baked by an Introvert says:

    Whoa, Blair! This whipped ricotta sounds dreamy!

    1. Blair says:

      Thanks, Jen!

  3. Anna @ Sunny Side Ups says:

    This looks incredible!! I’ve only ever used ricotta in things like lasagna before, and I’m thinkin that needs to change asap! I bet this whipped dip tastes amazing! 🙂 Pinned!

    1. Blair says:

      Thanks, Anna! 🙂

  4. Chrissa - Physical Kitchness says:

    Are you kidding?! This looks unreal!! NOM NOM. Have you tried omitting the maple syrup and using it in a butternut squash lasagna? That just popped in my head. I bet it would also be amazing in a savory dish like that!

    1. Blair says:

      I love that idea, Chrissa!! Now I know what I’ll be working on next — so darn smart! 🙂

  5. Jennifer says:

    5 stars
    I’m eating this now with apples. I’m loving this snack since I prefer to eat protein with my apples for substance. It tastes a bit like a pumpkin milkshake. I think I’ll try putting it into a French toast custard type bake or into a pastry for dessert. Yum!

    1. Blair says:

      So glad that you like it, Jennifer! I agree — something like cheese or peanut butter is a MUST with apples for staying power. Love the idea of using it in a baked breakfast dish. YUM is right! 🙂