Ingredients
Scale
- 8 ounces cream cheese, softened
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 8 ounces whipped topping, thawed
- Graham crackers, apple slices, or gingersnap cookies for serving
Instructions
- In a medium bowl, beat the cream cheese and pumpkin puree until smooth.
- Add the powdered sugar, pumpkin pie spice, and vanilla extract. Beat until well combined and fluffy.
- Fold in the whipped topping until just incorporated.
- Transfer the dip to a serving bowl.
- Serve immediately with graham crackers, apple slices, or gingersnap cookies for dipping.
Notes
- For a firmer dip, you can chill it for at least 30 minutes before serving.
- Feel free to adjust the amount of pumpkin pie spice to your preference.
- If you don’t have pumpkin pie spice, you can make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.
- Prep Time: PT10M
- Cook Time: PT0M
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8th of recipe (estimated)
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg