Pumpkin Dip With Cream Cheese
This easy Pumpkin Dip with Cream Cheese is the ultimate party dessert. It’s quick to make, uses pantry ingredients, and has the perfect amount of pumpkin spice flavor.
Servings: 15
Calories: 63kcal
Ingredients
- ½ cup powdered sugar
- 4 ounces cream cheese softened
- ½ teaspoon pumpkin pie spice
- 8 ounces whipped topping thawed
- 1 cup canned pumpkin
Instructions
- Add the powdered sugar, cream cheese, pumpkin and spices to a large mixing bowl.
- Using a handheld mixer, beat ingredients until well mixed.
- Using a rubber spatula, fold the thawed whipped topping into the pumpkin mixture.
- Place in a dish to serve right away or refrigerate until you're ready to serve.
Video
Notes
- Use plain pumpkin puree, not pie filling, and gently fold in the Cool Whip. Too much pumpkin moisture or overmixing can make the dip runny.
- Use a hand mixer to beat the cream cheese until smooth and lump-free before adding the other ingredients.
- Keep the dip refrigerated until serving, and don't leave it at room temperature for more than 2 hours. Return leftovers to the fridge promptly.
Nutrition
Serving: 1g | Calories: 63kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 65mg | Potassium: 70mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 2557IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 0.3mg