Go Back
+ servings
Print

Pumpkin Dip

Pumpkin dip is a creamy dip that is perfect for fall. This pumpkin flavored dip goes great with sliced fruit and gingersnaps.
Course Appetizer
Cuisine American
Keyword pumpkin dip
Prep Time 5 minutes
Total Time 5 minutes
Servings 15
Calories 22kcal

Ingredients

  • ½ cup powdered sugar
  • ½ brick (4 oz) Cream Cheese softened
  • ½ teaspoon Pumpkin Pie Spice
  • 1 carton (8 oz) 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.
  • Serve with gingersnap cookies and apple slices (or you choice of veggies/fruits/cookies) Apple Slices, pear slices, chips, pretzels, cookies, chips, vegetable slices, pie crust twists
  • Enjoy every bite!

Notes

Storage
This dip will need to be refrigerated if not serving right away. It will keep in an airtight container in the refrigerator for 5 days.
Can you add alcohol to spice it up?
You could, you should up the cream cheese though to help keep the dip not too watery. You could try a spiced rum or bourbon.
What if I don’t allow the cream cheese to become ‘softened’?
If you haven’t allowed your cream cheese to warm a little you’ll end up with little beads of white in your dip. The cream cheese does need to sit at least 1 hour to become soft.

Nutrition

Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 34mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2543IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg