A fluffy and creamy pumpkin dip that is delicious with ginger snaps and graham crackers.
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 cup pumpkin puree
- ½ cup confectioners’ sugar
- 2 teaspoons pumpkin pie spice
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Instructions
- Beat cream cheese in a bowl with an electric mixer until smooth; mix in pumpkin puree until smooth. Stir confectioners’ sugar and pumpkin pie spice into mixture until evenly mixed; fold in whipped topping. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
Nutrition Facts
| Calories | 92 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 66 mg |
| Sugars | 6 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone loved this dip. Served it with pumpkin seed tortilla chips.
So good and perfect for fall!
So GOOD! ADDICTIVE!!!
huge hit last year! ive been getting requests for it for months now!
Great recipe. Taste just like pumpkin pie.
Easy to make, light and fluffy, it tastes great and not too sweet.
Delish!
This is a very nice dip for Autumn. My kids loved it. I followed the recipe exactly and rated accordingly. I feel,like another reviewer, that there is too much whipped topping. Maybe half would really keep that pumpkin flavor and a more creamy texture, verses fluffy. Just my preference. It tastes great, not too sweet.
Love that it’s not super sweet. You MUST try it with Anna’s Ginger Thins – life changing! LOL It was the first dessert to disappear at the office potluck. Will absolutely make again for fall gatherings.
It’s fantastic! It’s good enough to eat by the spoonful, too. I only had half a container of Cool Whip so I added 1/2 c. sour cream and 2 Tbsp. Powdered sugar to make up for it. I decided I’d add a little bit more of the spices and did 1tsp. apple pie spice, 1/4 tsp. each of ground cloves, ground ginger, and ground nutmeg. (I didn’t have pumpkin pie spice on hand, so I used apple pie spice in its place). Great recipe, and everyone loves it. Set out with ginger cookies, graham crackers or graham sticks, and best of all is to eat with apple wedges! I soaked the apple wedges in a mix of 2 tsp. citric acid (or use juice of one lemon) and 6 c. water for 5 min, drain and pat dry with paper towel to keep them from browning.
Love this I made this healthy. I used low fat cream cheese and sugar free whip cream and stevia. I also added pumpkin spice season. Yum.
I will definitely make this again. Great for Halloween parties and thanksgiving. Gives a great autumn vibe. Delicious with graham crackers. The only alteration i made was left the cream cheese be more chunky, as to allow different tastes in the dip.
Was a hit at our New Year’s Thanksgiving feast!
Deliciously addicting and so easy. Didn’t change a thing and yes will make it again.
Made the recipe with no alterations. I made sure to soften the cream cheese and mix thoroughly with the pumpkin. This dip was the hit of our pot luck! Everyone wanted to know what was in it.
I made exactly as written. I wanted something different to take to my families annual Thanksgiving gathering, and boy, the kids loved it!
Yum!
Perfect as-is. Makes a lot!!
No changes served with apple and pear slices. Wonderful light dip
Delicious!! I made this for a football party and everyone was standing around eating it. Have had several requests for it since then!
I made this recipe exactly except for the spice. I didn’t have pumpkin pie spice so made do with cinnamon, cloves, and nutmeg separately. It turned out wonderfully – very delicious and perfect for the fall season. We’ve been snacking on it with graham crackers, gingersnaps, and sliced apples. This would be a delightful dip to serve at gatherings.