This creamy, rich Pumpkin Dip will have you pining for fall all year ’round.
I’m not one of those pumpkin-spice-enthusiast kind of gals. I don’t fangirl a particular coffee chain’s lattes or begin the countdown to fall before summer even begins.
But don’t get me wrong, I love fall. And in my neck of the woods, the changing leaves give Van Gogh a run for his money for the art they create across the mountains. And I love pumpkin. The smell and flavor just scream fall, priming me for hayrides and campouts, sweatshirts and football. But heretofore, I haven’t been one to forgo all other seasons for that first taste of pumpkin.
This recipe, though, might make me a convert. It combines all the earthy sweetness of pumpkin with smooth cream cheese and a hint of vanilla. After making this dip, I started planning more pumpkin-themed dishes, from Pumpkin Bread Pudding to Pumpkin Gooey Butter Cake. And while I was planning, I may have washed down the Pumpkin Dip with a certain copycat recipe for a Pumpkin Cream Cold Brew. I might even break out my Kentucky-themed seasonal sweatshirt: Hey Y’All, It’s Fall.
Why You Will Love This Recipe
No date for a party? No problem. This dip is the perfect side dish. Easy to make and quick to be eaten, this Pumpkin Dip never disappoints.
Ingredients
- 1 can pumpkin puree
- 8 oz cream cheese
- 2 tsp pumpkin spice
- ¼ cup powdered sugar
- 1 tsp vanilla essence
How to Make – The Steps
Step 1: This is an easy one: simply put all of the ingredients into a blender.
Step 2: Let the blender run until the mix is totally smooth. Don’t forget to scrape down the sides.
Tips & Tricks for a Perfect Pumpkin Dip
- For a smoother dip, use room-temperature ingredients.
- Feel free to add more or less sugar, based on your preference.
- Chill the dip before serving for a creamier texture.
FAQs
Of course. The regular cream cheese will offer a richer flavor, but the low-fat version will be delicious too, with the benefit of a decreased calorie count.
Either will work. Homemade pumpkin puree will add a richer flavor—just make sure to drain it well.
No worries. You can make your own pumpkin spice with a mix of 1 tsp cinnamon, 1/4 teaspoon each of ginger and nutmeg, and 1/8 tsp of ground cloves.
Serving Suggestions
While this dip is perfect on its own, you can also get creative: add a drizzle of maple syrup or a sprinkle of chopped pecans. For dippers, graham crackers work great, as well as gingersnap cookies and apples. If you’re feeling particularly decadent, spread the dip on some pound cake and spoon it over a bowl of vanilla ice cream. I’m drooling just thinking about it!
Make Ahead and How to Store
Make this dip ahead of time and store it in the fridge for up to five days. Keep any leftovers in a sealed container in the fridge for snacking! You can serve cold or at room temperature. If you need to warm it up, throw it in the microwave, stirring every 30 seconds.
Pumpkin Dip
Ingredients
- 1 can pumpkin puree
- 8 oz cream cheese
- 2 tsp pumpkin spice
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- This is an easy one: simply place all of the ingredients into a blender.
- Let the blender run until the mix is totally smooth and combined. Don’t forget to scrape down the sides.
Nutrition
