Ingredients
- 8 oz cream cheese softened
- 1 cup pumpkin puree plain, not pie filling
- 3/4 cup powdered sugar
- 1 1/2 teaspoons pumpkin pie spice plus a pinch for the top
- 1 teaspoon vanilla extract
- 1 cup whipped topping thawed
To serve
- gingersnaps, graham crackers, apple slices, and pretzel crisps
Method
- In a large bowl, beat the softened cream cheese with a hand mixer for 1 to 2 minutes, until smooth with no lumps.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla. Beat on medium for 1 more minute, scraping the bowl, until smooth and creamy.
- Gently fold in the whipped topping with a spatula until no streaks remain. Do not beat it.
- Spoon the dip into a serving bowl, swirl the top, and sprinkle with a pinch of pumpkin pie spice. Chill for at least 30 minutes and serve with gingersnaps, graham crackers, and apple slices.
Notes
- Use plain pumpkin puree, not pie filling, and soften the cream cheese completely.
- Fold the whipped topping by hand to keep the dip fluffy.
- Make ahead: keeps up to 2 days in the fridge. Stir gently before serving. Do not freeze.
- Do not leave the dip out for more than 2 hours.
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