Description
Enjoy this delightful Pumpkin Pie Dip featuring cream cheese and pumpkin puree for a quick and delicious treat. Perfect for parties or casual snacking!
Ingredients
Scale
- 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
- 1 (8-ounce) tub whipped topping, thawed
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
For extra flavor, consider adding a pinch of nutmeg or cinnamon to the dip.
Serve with gingersnaps or apple slices for a tasty pairing.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg