Pumpkin Dip
A creamy, sweet, and lightly spiced autumn treat perfect for parties or snacking.
Nutrition
Calories: 188kcalCarbohydrates: 11.6gFat: 15gSaturated Fat: 9.5gSugar: 9.9g
Ingredients
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger
- 1/4 teaspoon salt
- 1/2 cup whipped topping like Cool whip for a lighter texture, Optional
Instructions
- In a large mixing bowl, combine the softened cream cheese and powdered sugar. Beat with an electric mixer until smooth and creamy.
- Add the pumpkin puree, vanilla extract, pumpkin pie spice, and salt to the mixture. Mix until well combined and smooth. If desired, fold in the whipped topping for a lighter dip.
- Cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to meld. This step is optional but recommended for the best taste.
- Transfer the dip to a serving bowl and enjoy it with graham crackers, apple slices, or your favorite dippers!
Notes
- The dip can be prepared up to 3 days in advance.
- Store it in the refrigerator for 4-5 days.
- While it's possible to freeze pumpkin dip, I don't recommend it as the texture may change upon thawing.
- Leftover pumpkin dip can be repurposed in various ways:
- Spread it on toast or bagels
- Use as a frosting for muffins or cupcakes
- Incorporate into a pumpkin cheesecake recipe
- Swirl into oatmeal or yogurt
- Use as a filling for crepes or pastries
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