Holiday Pecan Pie Dip

Why You’ll Love This Recipe

I always go back to this dip for holidays because it’s incredibly quick, decadent, and versatile. It has the comforting, nostalgic taste of pecan pie, but it’s way easier to prepare and even more fun to eat. It works beautifully with a variety of dippers, and I can serve it warm or at room temperature. Best part? It feels like I’m serving dessert with a twist, and it always impresses my guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 package (8 oz) cream cheese, softened

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/2 cup heavy cream (whipped) or whipped topping

• 1/2 cup brown sugar

• 1/4 cup corn syrup (or maple syrup)

• 2 tablespoons butter

• 1 teaspoon cinnamon

• 1 cup chopped pecans (plus extra halves for garnish)

Directions

1. I start by beating the softened cream cheese with powdered sugar and vanilla until smooth and creamy.

2. Next, I gently fold in the whipped cream until the mixture is light and fluffy. Then I spread it evenly into a serving dish to make the base layer.

3. In a small saucepan, I melt together the brown sugar, corn syrup (or maple syrup), butter, and cinnamon over medium heat until the mixture is bubbly and smooth.

4. I stir in the chopped pecans and remove the pan from the heat.

5. I pour the warm pecan mixture over the cream cheese base and spread it gently to cover.

6. For a pretty finish, I garnish the top with a few pecan halves and serve the dip warm or at room temperature.

Servings and timing

This recipe makes 8 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

I like to change things up depending on the occasion or what I have on hand. Sometimes I use maple syrup instead of corn syrup for a more natural, earthy flavor. For a boozy twist, I stir in a splash of bourbon into the pecan topping. Around Christmas, I’ve even added a pinch of nutmeg and clove for a spiced holiday version. Want it a little lighter? I’ve swapped in low-fat cream cheese and whipped topping with great results.

storage/reheating

If I have leftovers, I store the dip in an airtight container in the refrigerator for up to 3 days. When I’m ready to serve it again, I reheat the topping gently in the microwave for about 15–20 seconds, just until it’s warm enough to pour or scoop easily. I try not to overheat it to keep the creamy base from melting too much.

FAQs

How do I serve pecan pie dip?

I like to serve it with graham crackers, shortbread cookies, pretzels, or even fresh apple slices. It’s also delicious spread over pancakes or waffles the next morning.

Can I make this ahead of time?

Yes, I often make the base and topping separately the night before. I keep them refrigerated and assemble them just before serving for the best texture and flavor.

What if I don’t have corn syrup?

I’ve substituted maple syrup or honey before, and both work well. They give a slightly different flavor, but the dip still turns out delicious.

Can I freeze this dip?

I don’t recommend freezing it, since the creamy base can become grainy once thawed. It’s best enjoyed fresh or refrigerated for a couple of days.

Is this dip gluten-free?

Yes, the dip itself is gluten-free, but I always make sure to serve it with gluten-free dippers like gluten-free cookies or fruit slices if needed.

Conclusion

Holiday Pecan Pie Dip is one of those recipes that feels both festive and effortless. I love how it brings people together around the table, scooping up creamy, nutty goodness with their favorite dippers. Whether I’m hosting a holiday party or just looking for a sweet snack, this dip always hits the spot.

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