Pumpkin Dip Recipe
The perfect fall snack or treat! Mixed up quickly, serve this delicious pumpkin dip with all of your favorite dippers and enjoy!
Servings: 10 Servings
Calories: 153kcal
Ingredients
- 1, 15oz can of pumpkin puree (NOT pumpkin pie filling)
- 1, 8oz block of cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ C powdered sugar
- 1, 8oz container whipped topping, thawed (like Cool Whip)
Instructions
- Add the pumpkin puree and cream cheese to a medium sized mixing bowl and blend with a hand mixer until no lumps remain (scraping down the sides of the bowl with a rubber scraper as needed).
- Add in the vanilla extract, pumpkin pie spice, cinnamon, and powdered sugar to mix until well combined.
- Fold in the whipped topping until a uniform mixture has been made.
- Place in the fridge until ready to serve.
- Serve with your favorite dippers, such as graham crackers, ginger snap cookies, vanilla wafers, apple slices, or pretzels
Notes
Recipe Variations and Substitutions
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- Use canned pumpkin or homemade pumpkin puree. As long as you’re using 100% pure pumpkin puree, it doesn’t matter whether it comes from a can or if it’s made from scratch!
- Use homemade whipped cream. Homemade whipped cream is a common substitute for store-bought whipped topping. It’s easily made by whipping heavy cream with powdered sugar and vanilla extract until stiff peaks form.
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- Add toppings. Garnish the dip with yummy toppings like cinnamon, powdered sugar, mini chocolate chips, or fall-themed sprinkles.
Nutrition
Calories: 153kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 90mg | Potassium: 145mg | Fiber: 1g | Sugar: 12g | Vitamin A: 6963IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg
