The Fall flavors in this simple Walnut Toffee Pumpkin Spice Dip will make you feel warm and cozy inside. Creamy pumpkin spice pudding, toasted nuts, fresh orange zest and crunchy gingersnap cookies make a beautiful union in this dip. I love to serve this dip both as a sweet snack and as a lovely addition to our dessert table for the sweets fans who enjoy tasting everything on the dessert table.
When it comes to holiday gatherings we all know our ovens will be working overtime plus, we’re all guilty of not saving room for dessert. That’s when I turn to this simple pumpkin spice dip recipe that celebrates the flavors of the Fall and the Thanksgiving season. I like to serve it with several choices such as gingersnaps, vanilla wafers and graham crackers for dipping. Styled for serving in martini glasses, this elegant pumpkin dip can be enjoyed by those who like to sample everything on the dessert table without feeling too indulgent.
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Helpful Kitchen Items:
Walnut Toffee Pumpkin Spice Dip
Ingredients
- 2 [8 oz] softened cream cheese
- 1 [8 oz] container frozen whipped topping thawed
- 1 [3.4 oz] box pumpkin spice instant pudding mix
- 1/2 cup toasted walnut pieces
- 1/2 cup toffee chips
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup orange juice
- 1 Tbsp grated orange zest
- 1 tsp pure vanilla
- 1 tsp pumpkin pie spice or ground cinnamon
- orange curls for garnishing
- Accompaniments: gingersnaps. graham crackers and vanilla wafers for dipping
Instructions
- In a large mixing bowl, whip the softened cream cheese, pudding mix, powdered sugar, heavy cream, orange juice and grated orange zest.
- Whip together on medium high speed for 3-5 minutes stopping to scrape the bowl as needed until light and fluffy.
- Add the toasted walnut pieces and the toffee chips.
- Using a spatula, fold the walnuts and toffee chips through the dip.
- Begin folding in the whipped topping adding 1/3 of the container at a time.
- Add the last of the whipped topping folding from top to bottom so, the mixture will remain light and fluffy.
- Scoop the dip into the serving dishes, and chill until serving.
- If I'm serving a crowd, I like to serve the dip in elegant glasses, with a dollop of whipped cream and a gingersnap cookie.
- Then garnish with a sprinkle of toffee chips, walnuts and orange curls.
Notes
Pumpkin Spice instant pudding is a seasonal flavor offered at this time of year.
Tried this recipe?Mention @melissassk or tag #melissassk!
Linda D says
September 5, 2013 at 9:27 pmWow does that look delicious! Can’t wait for fall, my favorite time of year with the cool temps and yummy foods! Thank you!
Melissa says
September 5, 2013 at 10:32 pmI love it too, can’t wait! ☺
RC1956 says
November 3, 2013 at 6:46 pmnot a comment although it really looks good, but a question. Years ago I had a pumpkin ball at a party coated with gingersnaps and served with gingersnaps. Tried to make a pumpkin ball myself. While it tasted really good, it wouldn’t form a ball. What could I do to make it roll into a ball. I wondered about gelatin. Any suggestions would be appreciated.
Melissa says
November 3, 2013 at 9:21 pmSounds like perhaps there was too much liquid in the ingredients. Generally, cream cheese when softened will firm again when chilled. Next time, try rolling into a ball,wrapping in plastic wrap and chilling until firm. When firm, unwrap and roll in crushed gingersnaps or nuts.