Pumpkin Dip Recipe
This delicious, sweet and creamy pumpkin dip makes a stunning centerpiece for fall fruit trays, as well as cookie and cracker charcuterie boards.
Equipment
- 4 cup or larger food processor
- measuring cups
- measuring spoons
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Ingredients
- 1 bar (8 oz.) full fat cream cheese softened at room temperature
- 2 cups confectioner's sugar
- 1 can (15 oz.) 100% pumpkin purée NOT pumpkin pie filling
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ginger
Instructions
- In a food processor, whip softened cream cheese until smooth.
- Add confectioner's sugar in intervals; process until smooth.
- Next add all the spices; pulse to incorporate.
- Add the pumpkin purée; blend thoroughly.
- Cover and chill for 1 hour before serving.
Notes
This recipe yields 3 cups, which is great for parties. If you're looking to make less, simply cut all the ingredients in half. This is super easy to do since all ingredient measurements are even. You can always freeze ½ a can (roughly 1 cup) of pumpkin; simply defrost overnight in the fridge when ready to make this tasty dip again!
If you don't have a food processor, you can use a blender or an electric hand mixer.
Store in an airtight container and keep refrigerated for up to 1 week.
Tried this recipe?Let us know how it was!