Pumpkin Pie Dip
Easy pumpkin dip made with 7 ingredients and comes together in 15 minutes!
Servings: 24 servings (6 cups)
Calories: 93kcal
Ingredients
- 8 ounces (1 package) cream cheese softened
- 3/4 cup (85 g) powdered sugar
- 1/2 cup (107 g) packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 15 ounces can of pumpkin puree *not pumpkin pie filling
- 8 ounces whipped topping, thawed *or homemade whipped cream
Instructions
- In a large mixing bowl, cream together the cream cheese, powdered sugar, brown sugar, and pumpkin pie spice with an electric mixer until smooth.
- Add the pumpkin puree, and continue mixing until it is combined.
- Fold in the thawed whipped topping (or whipped cream), cover the dip with plastic wrap, and chill in the fridge for 1 hour before serving. Sprinkle some ground cinnamon on top, and serve chilled with graham crackers, ginger snaps, or apple slices.
Notes
• Storage: Cover the dip with plastic wrap and store it in the refrigerator for up to 2 days. Give the dip a quick stir before serving.
• Freezer: Cover the dip with both foil and plastic wrap to prevent freezer burn, and store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
• Freezer: Cover the dip with both foil and plastic wrap to prevent freezer burn, and store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
Nutrition
Calories: 93kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 39mg | Potassium: 66mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2892IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.3mg