Pumpkin Pie Dip
This recipe requires a dehydrator.
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A cozy backcountry treat made with dehydrated pumpkin! Just add hot water for a warm, spiced dip—perfect for pairing with cookies or biscuits by the campfire.
Dietary Preferences: Vegetarian, egg-free, soy-free, nut-free*, gluten-free*
(Nut-free if omitting pecans; GF if using GF biscuits for dipping!)
Approximate dry weight (per serving): 25g
Macronutrients (per serving):
Carb Energy
14.5g | 166 kcal
Protein Power
2.8g | 150 kcal
Fat Fuel
4g | 58 kcal
Learn more about the importance of macronutrients in your outdoor adventure meal plan
Pumpkin Pie Dip Ingredients
Before you go running to the store, let me give you the inside scoop on the key ingredients:
Pumpkin
Native to: North America
Top 3 nutrients: vitamin A, vitamin C, potassium
For this recipe, you can use fresh pumpkin or canned pure pumpkin. Some things to keep in mind:
Fresh pumpkins:
- Larger ones are easier to work with and produce a higher yield
- Opt for culinary varieties that are sweeter like Sugar Pie pumpkins for better flavour. You can use large carving pumpkins (like Jack-O’-Lantern types) – they’re edible – but are more bland than culinary varieties
Canned pumpkin:
- Make sure it’s 100% pure pumpkin – not pie filling!
Whole milk powder
Native to: world-wide (*farmed cows milk)
Top 3 nutrients: protein, calcium, vitamin D
In addition to the sweet creamy flavour it provides, it adds a good amount of protein. You can use skim or whole milk powder, however, whole milk powder does have a noticeably better flavour .
Vanilla sugar
Native to: South Pacific (sugarcane); Mexico (vanilla)
Vanilla sugar is a simple and convenient way to add a hint of vanilla flavour in dehydrated recipes. Look for it in small packets in the baking aisle.
Chopped pecans
Native to: North America
Top 3 nutrients: healthy fats, fiber, protein
You can use halved or crushed pecans.
Cinnamon
Native to: South & Southeast Asia
Top 3 nutrients: manganese, fiber, calcium
I have nothing specific shopping wise for this ingredient… so how about a cool fact?
Cinnamon is derived from the inner bark of trees in the genus Cinnamomum. The bark is stripped, dried, and curls into rolls, forming the familiar “cinnamon sticks.”
Baking powder
Invented in: England
Baking powder provides some airy texture to the dip. It’s important to use baking powder – not baking soda.
Ground Nutmeg & Cloves
Native to: Indonesia
Top 3 nutrients: manganese, copper, magnesium (nutmeg)
Top 3 nutrients: manganese, vitamin C, vitamin K (cloves)
Fun fact: Did you know that these spices are from the Maluku (Moluccas) Islands, also known as the Spice Islands? These islands were historically the world’s only source of nutmeg and mace.
Ground all spice
Native to: Indonesia
Top 3 nutrients: manganese, iron, vitamin C
Ground allspice gets its name from its flavor profile, which resembles a blend of cinnamon, nutmeg, and cloves. However, it actually comes from the unripened berries of the Pimenta dioica tree.
It certainly adds a wonderful depth of flavour, and if you have some on hand, I’d recommend including it in this recipe. That said, I wouldn’t go out of your way to buy it specifically for this, as similar flavours are already covered with other ingredients.
Arrowroot Cookies
Native to: South America (arrowroot)
Top 3 nutrients: carbs, fiber, iron
I recommend arrowroot cookies because they best resemble the sweet and subtle flavours of a pie crust – and they don’t over power the dip. But feel free to use any cookie or biscuit you prefer.
How to dehydrate the pumpkin
Basic steps:
- Scoop pureed, mashed, or canned pumpkin onto a leather tray insert. The amount required will vary on the size of your trays; you want the layer to be relatively thin
- Use the back of a spoon to spread it as evenly as possible, then gently tap the tray on the counter to level it out
- Place in dehydrator and dehydrate at 135°F for about 8 – 10 hours
It’s that easy!
More specific instructions are available on our post: How to Dehydrate Pumpkin
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Storage Instructions
Here are some tips to help you maximize the shelf life of your Pumpkin Pie Dip:
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When prepared and stored properly, your pumpkin pie dip should keep for several months to years
How to Rehydrate Pumpkin Pie Dip
Just add water
- Add 1/4 cup boiling water
- Stir well; mixture should bubble – this is normal
- Let sit for 15-20 minutes
- Stir & enjoy
Rehydrating Tips:
- Use a container with a lid to contain as much heat as possible… Have a packable insulated container? Even better.
- After soak time is finished, add more hot water little by little if you find the meal dry or crunchy.
Pumpkin Pie Dip FAQ's
Can I make this dairy free?
Yes! You could swap out the whole milk powder with coconut milk powder. The flavour will alter slightly, but will still be delicious!
Can I use baking soda instead of baking powder?
No, it’s important you use baking powder. Baking powder contains both an acid and a base, which easily reacts when mixed with liquid. Baking soda, on the other hand, activates best when mixed with an acid, and this recipe doesn’t have any ingredients to trigger that reaction.
More dehydrated recipes:
Pumpkin Pie Dip
A cozy backcountry treat made with dehydrated ingredients! Just add hot water for a warm, spiced dip—perfect for pairing with graham crackers or biscuits by the campfire.
Notable Equipment
- 1 Dehydrator
Ingredients
- 6 grams dehydrated pumpkin
- 2 tsp whole milk powder, or skim
- 1½ tsp vanilla sugar
- 1 tsp chopped pecans optional
- ½ tsp baking powder
- 1 heavy pinch cinnamon
- 1 pinch nutmeg
- 1 pinch ground cloves
- 1 pinch ginger powder
- 1 pinch ground all spice optional
- Arrowroot cookies (for dipping), or graham crackers
Instructions
To prepare:
- 1. Scoop pureed, mashed, or canned pumpkin onto a leather tray insert. The amount required will vary on the size of your trays; you want the layer to be relatively thin
- 2. Use the back of a spoon to spread it as evenly as possible, then gently tap the tray on the counter to level it out
- 3. Place in dehydrator and dehydrate at 135°F for about 8 - 10 hours
- 4. Once pumpkin is dehydrated and cooked, combine all ingredients (except cookies) in a sealable container
To rehydrate:
- 1. Add ¼ cup boiling water and stir well. Mixture will bubble slightly - this is normal.
- 2. Cover and allow to soak for 15-20 minutes.
- 3. Stir again and start dipping!
Notes
Notes:
- I recommend arrowroot cookies because they best resemble the sweet and subtle flavours of a pie crust - and they don't over power the dip. But feel free to use any cookie or biscuit you prefer
- Ground all spice certainly adds a wonderful depth of flavour, and if you have some on hand, I’d recommend including it in this recipe. That said, I wouldn’t go out of your way to buy it specifically for this, as similar flavours are already covered with other ingredients
- Learn more about How to Dehydrate Pumpkin
Nutrition
Serving: 25gCalories: 106kcalCarbohydrates: 14.5gProtein: 2.8gFat: 4gSaturated Fat: 1.5gCholesterol: 8mgSodium: 31.8mgFiber: 1.7gSugar: 11.8g
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
