- 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
- 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. Yield: 32 servings (2 tablespoons each)
Reviews forPumpkin Pie Dip
"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."
"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."
"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!"
"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."
"Delicious!! I used the same recipe but served with mini nilla wafers...perfect!!"
"Great tasting. I didn't think it was to sweet at all."
"Just by looking at the recipe I knew it would be to sweet. Cut the sugar in half and it was great."
"Delicious and so easy to make! We served it with gingersnaps, I think it would be amazing with fruit"