Pumpkin Pie Dip
This creamy pumpkin pie dip recipe is smooth, fluffy, creamy, sweet, and tangy, and loaded with warm pumpkin spice and pumpkin puree. It’s a delicious and easy pumpkin dip recipe that is best served chilled and enjoyed alongside an assortment of Graham crackers, vanilla wafers, gingersnap cookies, apple slices, and other fresh fruit.
Ingredients
- 1 x 15 oz can pumpkin puree, see notes
- 8 oz cream cheese, softened to room temp
- 1 tablespoon pumpkin spice, or less, add to taste
- 3 cups confectioner’s sugar, sifted
- 2 teaspoon vanilla extract
Instructions
- Add all the ingredients into a large mixing bowl with a stand mixer or use a hand mixer.
- Mix until all ingredients are combined. Chill the dessert dip in the refrigerator in an airtight container before serving.
- At least 30 minutes. Serve this sweet dip with fruits, cookies, and crackers as some favorite dippers.
Notes
Puree - such as libbys not the pumpkin pie mix. Or you can also make it 100% homemade. Roughly chop the pumpkin and spread ona baking sheet lined with parchment paper. Don't add oil or seasonings. Bake at 400 degrees Fahrneheit until cooked through and soft that you can easily blend it into puree. About 20 minutes or so depending on the oven. Puree the pumpkin in a blender or food processor (I actually like to use an immersion blender and puree the pumpkin in a large bowl while it's still warm.
Pumpkin puree - You can use a good brand of canned pumpkin puree, such as Libby’s pumpkin puree, or make your own by roasting pumpkin in the oven at 400F until the pumpkin is soft enough to blend into a puree. Don’t add oil or seasoning to your roasted pumpkin for the puree.
Pumpkin spice - Add more or less depending on your preference. You can make your own pumpkin spice by combining 3 tablespoons of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of nutmeg, 1 ½ teaspoons of ground allspice, and 1 ½ teaspoons of ground cloves.
Tried this recipe?Let us know how it was!