Easy Pumpkin Pie Cheesecake Dip
Flavors of pumpkin pie and cheesecake rolled into one delicious no-bake fall dessert dip that's easy to whip up!
Ingredients
- 1 (8) oz package cream cheese, softened (room temperature)
- 3 teaspoons pumpkin pie spice
- 1½ cups powdered (confectioners') sugar
- 1 (15) oz canned pumpkin puree
- 1 tsp vanilla extract
- 2 pinches salt
For the whipped cream topping (optional)
- 1 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon, optional
- 1-2 tbsp powdered (confectioners') sugar
Serve with
- spiced cookies (like ginger cookies or speculoos cookies), graham crackers or sliced apples
Instructions
- Using an electric mixer, beat the cream cheese on high speed until light and fluffy, about 2-3 minutes or until smooth and no more lumps appear (this is why cream cheese should be in room temperature - to avoid lumps).
- Add the pumpkin pie spice and the confectioners' sugar and beat until combined. Add the pumpkin puree, vanilla and salt and continue to beat until just until everything is well blended. Transfer to a serving bowl then refrigerate. This can be made a day ahead.
- The dip is great as is but if you want some contrast in colors and extra yum - add the whipped topping. Before serving, whip the cream until fluffy. Add the vanilla extract, ground cinnamon and confectioners' sugar and whip just until combined. Spoon the freshly whipped cream on top of the pumpkin dip. Sprinkle with a little ground cinnamon, if desired.
- Serve with your cookies of choice or some sliced apples, too.
Tried this recipe?Let us know how it was!