Easy Pumpkin Dip (Cheesecake)
Quick and easy pumpkin dip recipe, homemade with simple ingredients. Fluffy, creamy and full of pumpkin puree, warm spices, cream cheese and Cool Whip.
Servings: 6 People
Calories: 311kcal
Ingredients
- 8 oz. Cream cheese Full fat, Plain
- 1.5 cups Powdered sugar
- 1 can Pumpkin puree 15 oz. can
- 1-2 teaspoon Pumpkin pie spice Adjust according to your preference
- 2 cups Cool Whip
- Orange food coloring Optional
Instructions
- In a medium size mixing bowl, add cream cheese and powdered sugar and mix until smooth.
- Add pumpkin puree and pumpkin pie spice and mix until combined.
- Fold in the Cool Whip gently with a spatula until mixture is fluffy and creamy.
- Mix in a little orange food coloring if you want a more vibrant color (optional).
- Spoon this mixture into a small serving bowl and enjoy.
Notes
- Use full fat cream cheese for maximum creaminess.
- To thicken dip, mix in some more powdered sugar and to thin it out, mix in some milk.
- Don't use pumpkin pie filling which has a different flavor than pumpkin puree.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
- Read additional tips and variations above in the post.
Nutrition
Calories: 311kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 141mg | Potassium: 226mg | Fiber: 2g | Sugar: 37g | Vitamin A: 11576IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1mg