Pumpkin Dip Recipe

Course: appetizer/dip, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings:

Calories: 236kcal

Simply combine a few ingredients to make a fluffy, sweet, and creamy dip that tastes like pumpkin pie and cheesecake in one!

Use a hand or stand mixer to beat the cream cheese, powdered sugar, pumpkin puree, heavy cream, pumpkin pie spice, and vanilla extract until smooth.
8 ounces cream cheese, 1¼ cups powdered sugar, 1 cup pumpkin puree, ½ cup heavy cream, 1½ teaspoons pumpkin pie spice , 1 teaspoon pure vanilla extract
Serve with graham crackers, cookies, and apple slices.

Soften the cream cheese before using it so that it combines more easily. I like to take it out of the fridge 30 minutes before I’m ready to make the dip.
Full-fat cream cheese delivers the richest and creamiest flavors, but you can make it with a reduced-fat one if you prefer.
It’s quickest and easiest to make this dip in a stand mixer. If you do it by hand, make sure that it’s smooth at every step.
Add in the heavy slowly until you get your desired consistency. Add less if you prefer it stiffer or more if you want it a little looser.
Keep refrigerated until ready to serve.

Storage: Store pumpkin dip in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.