Pumpkin Cheesecake Dip
A creamy, no-bake dip that tastes like pumpkin cheesecake filling, ready to serve with graham crackers or apple slices in just 10 minutes.
Servings: 8 servings
Calories: 150kcal
Cost: 2
Equipment
- large mixing bowl
- electric hand mixer or stand mixer
- rubber spatula
- measuring cups and spoons
- serving bowl
Ingredients
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup whipped topping, thawed
- 1 pinch salt
- graham crackers, apple slices, or gingersnaps, for serving
Instructions
- Beat the softened cream cheese in a large bowl for about 2 minutes, until completely smooth.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and salt, and beat until fully combined.
- Fold in the whipped topping gently until the dip is uniform in color and airy in texture.
- Chill for at least 30 minutes before serving.
- Serve cold with graham crackers, apple slices, or gingersnaps for dipping.
Notes
Store covered in the refrigerator for up to 4 days. For the best flavor and texture, chill for at least 30 minutes before serving, or overnight for an even richer taste.