Pumpkin Pie Dip

Name: Pumpkin Pie Dip
Prep time: 15 min
Total time: 15 min
Yield: 4 cups.
Ingredients: 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

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's also great served with sliced pears and apples, or as a spread on zucchini bread. —Laurie LaClair, North Richland Hills, Texas

Ingredients

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

Directions

Beat cream cheese and confectioners' sugar until smooth. Beat in pumpkin, sour cream and spices until blended. Transfer to a bowl; serve with gingersnaps. Refrigerate leftovers.

Nutrition Facts

2 tablespoons: 65 calories, 3g fat (2g saturated fat), 8mg cholesterol, 24mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.

Originally published as Pumpkin Pie Dip in Quick Cooking November/December 2005

Reviews

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Average Rating:

ilovpurple

Nov 5, 2018

This was TOTALLY AWESOME. Made it as per recipe but I did not put the full 2 cups of confectioner sugar. Tried it on apple slices, Bagels, Gingersnaps, and anything else we could spread some on. I did freeze some as this does make a lot.
Nancy

Dec 8, 2017

Put all ingredients onto food processor at once, added just a hit of vanilla flavoring. Worked great!
shannondobos

Nov 2, 2017

I made a batch of this dip for a party and it was great. I served mine with ginger snaps. Just be warned...this makes A LOT of dip! I would definitely halve the recipe. On that note though, I know it freezes very well, as that's what I did with my leftovers. It didn't have any impact on the texture. This would be a good choice to feed a crowd.
V

Nov 28, 2016

I made this dip earlier in the week to go with phyllo mini shells, as a test to see how they would hold up--would they make the shells soft, would the pumpkin mixture separate, etc. I was pleased that they kept their shape, didn't separate or make the shells mushy. In addition, I had some left over so I filled some zucchini slices with it. The zucchini with the filling went faster than the plain sliced zucchini.
rena 55

Sep 25, 2016

I made this for a lunch that I hosted. It was a nice light and cool dessert. Our guests raved about it. I served it with Vanilla wafers and graham cracker sticks, but it would be delicious with fresh apple slices for a lighter dessert.
Ham_Sammich

Sep 23, 2016

LOVE IT! Made it twice this season and can't get enough! I've used whipped cream cheese (mostly because its what I had on hand) and extra pumpkin (just because I love pumpkin), and kept the rest of the recipe the same and thought it was fabulous "as is"! We also served ours with sliced granny smith apples and no one complained it was too sweet as they gobbled it down. Definitely a keeper!
TNbluffbaker

Jan 9, 2016

This is a great way to use leftover pumpkin, but it was too sweet for us. Next time, I'm going to reduce the sugar, omit the spices and try using leftover pumpkin pie mix.
tabatha209

Nov 15, 2015

Delicious!! I used the same recipe but served with mini nilla wafers...perfect!!
jgbex1

Oct 31, 2015

Great tasting. I didn't think it was to sweet at all.
karinw64

Oct 1, 2015

Just by looking at the recipe I knew it would be to sweet. Cut the sugar in half and it was great.