Pumpkin Pie Dip
User Reviews
4.2
Pumpkin Pie Dip
Description
Pumpkin Pie Dip blends softened cream cheese and powdered sugar to create a creamy base. Adding canned pumpkin and white chocolate instant pudding mix along with cinnamon, nutmeg, and a pinch of ground ginger introduces classic pumpkin pie spices with subtle warmth. The mixture is then folded with whipped topping to keep it light and airy. Chilling for at least one hour helps the dip to firm up and allows the flavors to meld fully.
Before serving, the dip is dusted with cinnamon and crushed graham crackers adding a hint of texture and visual appeal. It's suitable for dipping cinnamon graham crackers, vanilla wafers, Biscoff cookies, or sliced apples, making it a versatile dessert or snack for fall or holiday gatherings.
Notes on preparation include substituting vanilla instant pudding for white chocolate and advice on softening cream cheese quickly using a warm towel. The spice amounts are carefully measured, with reminders that ginger and nutmeg are potent and should be used sparingly. Pumpkin pie spice can also replace the individual spices if preferred.
Ingredients
- 4 ounces cream cheese softened
- ¼ cup powdered sugar
- 15 ounces pumpkin canned
- 3.4 ounces white chocolate instant pudding mix
- 2 teaspoons cinnamon plus a pinch for dusting
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 8 ounces whipped topping
- 1 graham cracker crushed for garnish
Instructions
- In a large bowl, beat the cream cheese and powdered sugar with a hand mixer on low until combined and fluffy, about 1 minute.
- Add pumpkin, dry pudding mix, cinnamon, nutmeg, and ginger. Beat on medium low until combined.
- With a silicone spatula, gently fold in whipped topping until just combined.
- Refrigerate for 1 hour or longer before serving.
- Transfer to a serving bowl, dust with cinnamon and a sprinkle of crushed graham crackers. Serve with cinnamon graham crackers, vanilla wafer cookies, Biscoff cookies, or apples.
Notes
- Vanilla instant pudding can replace white chocolate instant pudding; ensure to use the dry mix without adding milk.
- To soften cream cheese quickly, cut into small pieces and wrap the mixing bowl bottom with a hot damp towel for about 20 minutes.
- Use small amounts of ginger and nutmeg, as their flavors are strong; add more only if desired after tasting.
- One teaspoon pumpkin pie spice can substitute for the cinnamon, nutmeg, and ginger combination.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 547mg | 23% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 8485IU | 170% |
| Vitamin C | 2mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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