Pumpkin Spice Dip
Servings 4 cups
Calories 967kcal
Ingredients
- 2 8 oz blocks plain cream cheese softened
- 1 3.4 oz box pumpkin spice instant pudding mix See Cook's note
- 1/4 cup heavy cream
- 1/4 cup orange juice
- 1/4 cup powdered sugar
- 1 Tbsp grated orange zest
- 1 tsp pure vanilla
- 1 tsp pumpkin pie spice or ground cinnamon
- 1 8 oz container frozen whipped topping thawed
- 1/2 cup toasted walnut pieces plus additional 2 Tbsp for garnishing
- 1/2 cup toffee chips plus 2 Tbsp for garnishing
- orange curls for garnishing
- Accompaniments: ginger snaps. graham crackers and vanilla wafers for dipping
Instructions
- Spread walnuts on a sheet pan. Roast in a preheated 350°F oven for 5-7 minutes or until fragrant. Set aside to cool.
- In a large mixing bowl using an electric mixer, whip the softened cream cheese, pudding mix, heavy cream, orange juice powdered sugar, orange zest, vanilla and pumpkin pie spice.
- Whip on medium high speed for 3-4 minutes stopping to scrape the bowl as needed, until it's fluffy and fully combined.
- Using a spatula, fold in the whipped topping, walnuts and toffee bits in by hand.
- Scoop the dip into an airtight container cover and chill for at least 4 hours or overnight.
- Serve with cookies, graham crackers and Nilla wafers for dipping garnished with a sprinkle of toffee chips, walnuts and orange curls.
Notes
If you're unable to find Pumpkin Spice Pudding Mix:
- Use one 3.4 ounce box of instant vanilla pudding mix plus one 15 ounce can of pumpkin puree. (Add pumpkin when adding the pudding mix with the cream cheese in the recipe.)
- Increase powdered sugar to 1/2 cup.
- Increase the pumpkin pie spice to 1 1/2 - 2 teaspoons, adjusting the amount to taste.
Nutrition
Serving: 1cup | Calories: 967kcal | Carbohydrates: 39g | Protein: 11g | Fat: 73g | Saturated Fat: 47g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 426mg | Potassium: 126mg | Fiber: 1g | Sugar: 34g | Vitamin A: 595IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg