Go Back

Pumpkin Dip

A quick, creamy spread combining whipped cream cheese and pumpkin puree, perfect for pairing with gingersnaps.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 290
Ingredients Method Notes

Ingredients
  

For the dip
  • 4 ounces cream cheese, softened Use room temperature for easy whipping.
  • 1 cup powdered sugar Measure by spooning it into the cup to avoid clumps.
  • 1/4 cup heavy whipping cream
  • 3/4 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 2 teaspoons pumpkin pie spice Adjust to taste for milder or bolder spice flavor.
  • 1 tablespoon maple syrup Adds depth to the flavor.
  • as needed gingersnaps For dipping.

Method
 

Preparation
  1. Using an electric mixer, whip together the cream cheese, powdered sugar, and heavy whipping cream for about 2-3 minutes.
  2. Add the pumpkin, pumpkin pie spice, and maple syrup, and whip again for 2-3 minutes until fluffy.
  3. Spoon the dip into a serving bowl and drizzle with maple syrup.
  4. Sprinkle crushed gingersnap crumbs on top for garnish.

Notes

Serve chilled for best texture. Arrange gingersnaps, sliced apples, and graham crackers around the bowl for a nice platter. Store in an airtight container for up to 4 days in the refrigerator, or freeze for up to 1 month.