Pumpkin dip is a creamy dip that is perfect for fall. This pumpkin flavored dip goes great with sliced fruit and gingersnaps.
- 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
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!
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.
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