Pumpkin Pie Dip Recipe
Fluffy and easy to make, Pumpkin Dip tastes just like the best part of the pumpkin pie. The perfect fall dip to serve with fruit, cookies or just a spoon.
Servings: 12
Cost: $5
Equipment
- 1 hand mixer
Ingredients
- 8 ounces cream cheese room temperature
- 1 cup confectioners sugar
- 15 ounce can pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped cream or whipped topping
- Gingersnaps graham crackers or apple slices, for serving
- Cinnamon for garnish
Instructions
- Place the cream cheese, sugar, pumpkin puree, pumpkin pie spice and vanilla in a large bowl.
- Beat with a hand mixer until smooth.
- Using a spatula, fold in the whipped cream.
- Transfer to a serving bowl and sprinkle with cinnamon.
- Serve with gingersnaps, graham crackers and apple slices.
Notes
Be sure to use Pumpkin Puree and not Pumpkin Pie filling.
You can make Pumpkin Dip up to 5 days in advance. Store in the refrigerator in an airtight container.
You can make Pumpkin Dip up to 5 days in advance. Store in the refrigerator in an airtight container.
Nutrition
Calories: 139kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 62mg | Potassium: 113mg | Fiber: 1g | Sugar: 12g | Vitamin A: 5822IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg