Pumpkin Pie Dip
Pumpkin Pie Dip is a creamy dessert dip made with cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and Cool Whip. Chilling the dip helps it firm up for a smooth, fluffy texture that is easier to scoop.
Ingredients
- 8 ounces brick-style cream cheese softened
- 2/3 cup powdered sugar
- 2/3 cup light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (8-ounce) tub whipped topping, thawed (Cool Whip)
Instructions
- Beat the softened cream cheese, powdered sugar, brown sugar, and pumpkin pie spice with an electric hand mixer until smooth and well combined.
- Add the pumpkin puree and vanilla extract and beat until completely incorporated and smooth.
- Gently fold in the thawed whipped topping until evenly combined and no streaks remain.
- Cover and refrigerate for at least 2 hours or overnight before serving.
Notes
- Make sure the cream cheese is softened before mixing to help prevent lumps.
- Use pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- The dip will be quite soft immediately after mixing. Refrigerating it for at least 2 hours gives the cream cheese time to firm back up and makes the dip easier to scoop.
- Store covered or in an airtight container in the refrigerator for up to 4 days.
- Freezing is not recommended because the cream cheese and whipped topping may separate or become watery after thawing.
Nutrition
Calories: 234kcalCarbohydrates: 33gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 94mgPotassium: 163mgFiber: 1gSugar: 30gVitamin A: 6940IUVitamin C: 2mgCalcium: 64mgIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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