4.2 from 78 votes
Pumpkin Pie Dip
Pumpkin dip is a crowd pleaser, and can be made in just 10 minutes or less! Serve this fluffy, creamy, sweet dip alongside vanilla wafer cookies, cinnamon graham crackers, or apples. It’s fall in a bowl!
Prep Time
10 mins
Additional Time
1 hr
Total Time
1 hr 10 mins
Servings: 8
Calories: 191 kcal
Course:
Dessert , Snacks
Cuisine:
American
Ingredients
- 4 ounces cream cheese softened
- ¼ cup powdered sugar
- 15 ounces canned pumpkin
- 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.
Cup of Yum
Notes
- Vanilla instant pudding can be substituted for white chocolate. Be sure to use the dry mix - do not prepare the pudding with milk.
- Vanilla instant pudding can be substituted for white chocolate. Be sure to use the dry mix - do not prepare the pudding with milk.
- To soften cream cheese quickly, cut cream cheese into small pieces and place in mixing bowl on the counter. Dampen a dish towel with hot water and wrap around the bottom of the bowl. It should be workable in about 20 minutes.
- To soften cream cheese quickly, cut cream cheese into small pieces and place in mixing bowl on the counter. Dampen a dish towel with hot water and wrap around the bottom of the bowl. It should be workable in about 20 minutes.
- Ginger and nutmeg add a lovely warmth, but are pretty potent. Use a tiny pinch. You can always add another pinch if it’s not enough, but you can’t take it away once it’s in.
- Ginger and nutmeg add a lovely warmth, but are pretty potent. Use a tiny pinch. You can always add another pinch if it’s not enough, but you can’t take it away once it’s in.
- 1 teaspoon pumpkin pie spice can be substituted for the spices.
- 1 teaspoon pumpkin pie spice can be substituted for the spices.
Nutrition Information
Calories
191kcal
(10%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
16mg
(5%)
Sodium
547mg
(23%)
Potassium
164mg
(5%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
8485IU
(170%)
Vitamin C
2mg
(2%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 191
% 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.