Pumpkin Dip

Pumpkin Dip: a quick, no-bake sweet dip full of pumpkin cheesecake flavor. Serve chilled with gingersnap cookies, apple slices, vanilla wafers, pretzels, and more!

Course Appetizer

Cuisine American

Prep Time 10

Chill Time 2

Total Time 2 10

Servings servings

Calories 77kcal

Author John Kanell

Equipment

mixing bowl
Electric hand mixer or stand mixer

Ingredients

8 ounces cream cheese room temperature
¾ cup confectioners’ sugar (90g)
¾ cup canned pumpkin puree (183g)
1 teaspoon vanilla extract
1 teaspoon ground ginger
½ teaspoon pumpkin pie spice

Instructions

In a large mixing bowl, combine the cream cheese and sugar. Beat with an electric mixer on medium speed until smooth and fluffy, about 3 minutes.
Add the pumpkin puree, vanilla, and spices, and beat until well combined. (You can also blend all of the ingredients together in a food processor until smooth.)
Cover and chill for 2 hours before serving. Serve with graham crackers, apples, slices, or cookies.

Notes

Whip the cream cheese until light and fluffy. Or, for around 3 minutes. You will know the cream cheese is ready when it starts to have the appearance and consistency of cake frosting. It may feel like you have to whip the cream cheese for a long time, but doing so will add a delightful light and creamy texture to the dip. Using a stand mixer can make the process less work-intensive, too.
Chill the dip before serving. This will allow it to set and firm up and for the flavors to develop. Chill the dip covered for at least 2 hours.
Option: Make it in a food processor. If you have a food processor, just add the ingredients to the processor bowl and blend together until smooth, scraping down the sides of the bowl as needed throughout the blending process. It will be a less fluffy but just as tasty!
Variation: Try amping up the fall flavors by replacing half of the sugar with maple syrup.

Nutrition

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