Pumpkin Pie Dip

Pumpkin dip is a crowd pleaser, and can be made in just 10 minutes or less! Serve this fluffy, creamy, sweet dip alongside vanilla wafer cookies, cinnamon graham crackers, or apples. It’s fall in a bowl!

Course Dessert, Snack

Cuisine American

Prep Time 10

Chill time 1

Total Time 1 10

Servings

Calories 191kcal

Author Karly Campbell

Ingredients

4 ounces cream cheese softened
¼ cup powdered sugar
15 ounces canned pumpkin
3.4 ounces white chocolate instant pudding mix
2 teaspoons cinnamon plus a pinch for dusting
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
8 ounces whipped topping
1 graham cracker crushed for garnish

Instructions

In a large bowl, beat the cream cheese and powdered sugar with a hand mixer on low until combined and fluffy, about 1 minute.
Add pumpkin, dry pudding mix, cinnamon, nutmeg, and ginger. Beat on medium low until combined.
With a silicone spatula, gently fold in whipped topping until just combined.
Refrigerate for 1 hour or longer before serving.
Transfer to a serving bowl, dust with cinnamon and a sprinkle of crushed graham crackers. Serve with cinnamon graham crackers, vanilla wafer cookies, Biscoff cookies, or apples.

Video

Notes

Vanilla instant pudding can be substituted for white chocolate. Be sure to use the dry mix - do not prepare the pudding with milk.

To soften cream cheese quickly, cut cream cheese into small pieces and place in mixing bowl on the counter. Dampen a dish towel with hot water and wrap around the bottom of the bowl. It should be workable in about 20 minutes.

Ginger and nutmeg add a lovely warmth, but are pretty potent. Use a tiny pinch. You can always add another pinch if it’s not enough, but you can’t take it away once it’s in.

1 teaspoon pumpkin pie spice can be substituted for the spices.

Nutrition