This after-dinner dessert dip tastes just like pumpkin pie, but the deconstructed style is even more fun to serve at a party.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 15-ounce can pure pumpkin puree
- 2/3 cup packed light brown sugar
- 3 ounces cream cheese, at room temperature
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 3/4 cup heavy cream
- Ginger snap cookies, for garnish
- Suggested dippers: ginger snaps, cinnamon-sugar pita chips, graham crackers
Instructions
- Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 232 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 2 g |
| Cholesterol | 42 mg |
| Sodium | 143 mg |
Reviews
Pretty good I did and I would again put in a little bit more cream cheese
Addicting. But a clarification is required. Whip the heavy cream first to stiff peaks. Then whip the rest with the wire whisk on your kitchen aide. Then fold in the whipped cream. Suggestion: use Slaton bakery gingerbread snaps ( you can thank me now). There will not be any left over
Tastes exactly like pumpkin pie. But as the other reviews I did have a thickening issue. It does thicken more in the fridge but I would definitely up the cream cheese and lessen the heavy whipping cream
I’m glad I read the reviews. I used 8oz of cream cheese and cut out the whipping cream altogether and it came out as a nice consistency and was tasty. I whipped the cream cheese alone until fluffy before adding anything else. Also, I used Chinese 5 spice powder as my seasoning.
This turned out like a think milkshake. I followed the directions and then I whipped it for a LONNNGGGG time and it never thickened. Maybe if you whipped the cream first then folded in the other ingredients it would thicken. Waste of time and money for me.
Whip cream cheese until soft and fluffy before adding other ingredients–otherwise, you will have small lumps that are difficult to get rid of. Good recipe,,not too sweet–just right with cinnamon graham crackers. I did add about 1/4 tsp. more pumpkin pie spice and about 1/4 tsp. of cinnamon–then sprinkled cinnamon over top after putting into dip bowl.