Pumpkin Dip With Cream Cheese
This Pumpkin Dip with Cream Cheese is a super quick and easy dessert dip. It has a luscious texture with balanced flavors to keep it from being too sweet.
Servings: 15
Calories: 82kcal
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
- Get out and measure your ingredients.
- Add the powdered sugar, cream cheese, pumpkin and seasoning into 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.
Notes
- Store any leftover pumpkin cream cheese dip in an airtight container for up to 3 days in the fridge.
- There’s no need to chill the dip before you serve it, but I like to do it because I think the flavors are better when it’s chilled.
- Use a hand mixer over a whisk or a stand mixer to have better control over the consistency of the dip.
Nutrition
Serving: 1g | Calories: 82kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 36mg | Potassium: 59mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 2655IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.3mg