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Pumpkin Pie Dip

 Pumpkin Pie Dip
I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It is also great served with sliced pears and apples, or as a spread on zucchini bread or any nut bread. —Laurie LaClair, North Richland Hills, Texas
32 ServingsPrep/Total Time: 10 min.


  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 cup canned pumpkin
  • 1/2 cup sour cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • Gingersnap cookies


  • In a large bowl, beat cream cheese and confectioners' sugar until
  • smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice
  • and ginger until blended. Serve with gingersnaps. Refrigerate
  • leftovers. Yield: 4 cups.
Nutritional Facts: 1 serving (2 tablespoons) equals 64 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 23 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.