Ingredients
8 oz cream cheese, softened
1/2 cup pumpkin puree (not pie filling)
1 cup powdered sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 cup whipped topping or heavy cream (optional for fluffiness)
Instructions
Step 1: In a large mixing bowl, beat the softened cream cheese and powdered sugar together using a hand mixer until the mixture is smooth and free of lumps.
Step 2: Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the bowl.
Step 3: Mix on medium speed until all ingredients are fully incorporated and the color is a uniform soft orange.
Step 4: If using whipped topping, gently fold it into the mixture using a spatula to maintain a light, airy consistency.
Step 5: Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to develop.
Step 6: Serve chilled with your favorite dippers like ginger snaps, apple slices, or graham crackers.
Notes
Always use block cream cheese for the best texture. If the dip is too thick, you can stir in a tablespoon of milk.
- Prep Time: PT10M
- Cook Time: PT0M
- Category: Appetizers & Snacks
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 145 kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cheesecake dip recipe, no bake pumpkin dip, fall appetizers, easy dessert dip
